Portuguese Kale Soup With Linguisa

Faldo verde (Green Soup), the national soup of Portugal, also happens to be among the great regional dishes of southeastern New England where it’s also known as “Portuguese soup.” We enjoy this dish during warm summer nights or cold winter days.

Ingredients

  • 2/3 pound kale or collard greens, well washed and drained
  • 3/4 pound pound Portuguese linguisa or chourico sausage links (slice & quartered).
  • 1/3 cup olive oil
  • 2 large onions, finely chopped
  • 3 large garlic cloves, minced
  • 1 pound Red or Yukon Gold potatoes, peeled, halved, quartered and diced (1 inch)
  • 6 cups water or chicken stock
  • 1 can Red Kidney Beans (drained)
  • Sea salt and pepper to taste
  • 1 teaspoon hot dry red pepper flacks or more to taste (optional)

Directions

  • Cut off and discard the tough stems and midribs of the kale. Stack the leaves, 4 or 5 at a time, roll up tightly like a cigar, and cut crosswise into the thinnest strips possible. Set aside.
  • Cut the sausages in 1/2-inch slices. (If you prefer to remove the thin casings, gently pull them down from the tops of the links before slicing.)
  • In a large heavy pot, heat 2 tablespoons olive oil. Add the sausage and lightly brown the slices over medium heat, about 5 minutes. Transfer to a plate lined with paper towels.
  • Stir another tablespoon olive oil into the pot if needed. Add the onions and sauté, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add the garlic and potatoes and saute, stirring frequently, until slightly softened, about 5 minutes. Add the water or stock and bring to a boil. Season with salt and pepper to taste. Lower the heat and simmer the soup, partly covered, until the potatoes are soft enough to be mashed against the sides of the pot, about 15 minutes.
  • With a slotted spoon, transfer some of the potatoes to a bowl and mash to a smooth puree with a large fork or spoon. Return to the pot along with the sausages and simmer the soup for 5 minutes. Add the kale and simmer, uncovered, for about 5 minutes for greens with a slight crunch, or 10 minutes for a softer texture. Taste the soup. For more heat, stir in a teaspoon or two of hot dry red peppers.
  • Serve in warmed soup bowls with crusty slices of “Portuguese Bread.”

How would YOU personalize this recipe? What would you add or do differently? Let us know by commenting below.

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