Just in case your just now coming in, I'm spending this week in Il spending Christmas with my family. I decided to take a break from blogging this week. So I have arranged some guest bloggers. Today I'm bringing you a guest post from my friend Matthew Daniels. I met him and his wife doing a Food/Clothing and Toy drive. He is bringing you Kale Soup.
Happy Christmas Eve!
-Lysska
Cooking From A SAHM
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I live in a city with a massive Portuguese population and everybody's mother and grandmother has their own recipe for Kale Soup — and they are all delicious.
This is my recipe that I have perfected after tinkering around. Portuguese Kale Soup has amazing flavor. It only gets better after sitting in the fridge for a day, when the flavors meld together. It's a hearty soup with stew-like properties.
Ingredients
- 16oz frozen kale or
- 1-2lb bunch of fresh kale washed, stemmed, and rough chopped or torn into bite sized pieces
- 1 large yellow onion diced
- 3/4c olive oil
- 4-6 cloves of garlic peeled + minced
- 8 cups of beef or pork broth
- 1-2 lbs of Linguica (Portuguese sausage) sliced into coin sized pieces (see link to purchase)
- 1-2 cans red kidney beans drained + rinsed
- 3-4 russet potatoes cut into cubes
- 1/2 box of elbow macaroni (optional)
- 1-3 whole bay leaves
- 1t crushed red pepper flakes or 1T of red pepper paste
- sea salt + pepper to taste
Now, for the instructions.
It's only soup, so it's pretty easy to make! This soup is versatile too. You like carrots a lot? Throw in some carrots with the potatoes. Fancy sweet corn? Then throw it in. As long as you have the base ingredients that are listed above, you can pretty much add in any vegetables. You can also add in additional meats like Italian sausage, ground chuck, or salt pork if you want. It's a great soup because it's easy and you can add your favorite stuff to it.1. Heat olive oil in heavy soup pot on medium heat, saute onions, linguica and garlic for 3-5 mins. This helps to release the fat and add flavor to the soup. Linguica is slowly smoked and cooked in a smoke house so it does'nt need to saute for a ton of time at all. Make sure to add the garlic last to keep it from browning. 2. Once you've heated the onions garlic, linguica, and olive oil, add the 8c of broth, salt, pepper, and crushed red pepper and let it simmer for 8-10 minutes
3. Then, add the potatoes and any additional vegetables that require an extended cooking time and continue simmering for about 20 minutes.
4. Next, you're going to add the kale, kidney beans, and optional pasta and simmer for an additional 10-15 minutes. Now, if you're grocery store carries frozen kale, don't be afraid to use it if you don't have the time or inclination to wash and pull apart fresh kale. The soup will still taste amazing .
5. At this point the potatoes have been cooking for about 30-35 mins and should be done. And that means your soup is done! Let it sit and cool on the stove top for 10-15 minutes before serving.
Serve with crusty bread or chowder crackers.Bursting with delicious flavor, Kale soup gets even better after a day or two melding in the fridge. Oh, if your soup winds up lacking in the broth department, all you gotta do is either add some additional water or use beef boullion cubes to make broth to add to the soup.
If you have any questions, don't be afraid to head over to the Facebook page and ask. I'll hang around to answer any questions you may have.
Bom appetite!
