Portuguese Kale and Sausage Soup

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My friend Lora Brody’s terrific book The Cape Cod Table also has a lovely version of this soup, which is popular in my hometown San Diego’s large Portuguese community. Spicy smoked sausage, kale, potatoes, and broth combine to make a substantial lunch or dinner.

2 tablespoons olive oil

1 pound smoked linguiça, chorizo, or andouille sausage, cut into ½-inch rounds

2 medium onions, finely chopped

4 medium carrots, finely chopped

1 pound kale, chopped into 1-inch pieces

5 medium red potatoes, peeled (or unpeeled) and cut into ½-inch pieces

6 cups chicken broth

2 bay leaves

¼ cup finely chopped fresh cilantro

heat the oil in a large skillet over high heat. Add the sausage, onions, and carrots and sauté until the onions are translucent.

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transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the kale, potatoes, broth, and bay leaves to the cooker and stir to combine. Cover and cook on low for 5 to 6 hours, until the potatoes are tender.

remove the bay leaves and stir in the cilantro before serving.

serves 8

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