Absorbing Culture One Meal at a Time

Portugese-style Sausage and Kale Soup

This is adapted from the Sopa de Panela recipe at Portuguese Cooking.com.

I have a small saucepan so I had to cut down and adapt a lot, while still shooting for the same general flavor and concept.

Here’s what I used:

One large carton of Swanson’s Chicken Stock (but you can use water or any flavored stock you prefer.)
Half a large Spanish onion, chopped bite-sized
1 Carrot, scraped and chopped bite-sized
1 medium russet potato peeled and chopped bite-sized
1/2 pound of sliced Andouille sausage (spicy Portuguese Linguça or Choriço would have been better but Andouille is what I had.)
1 teaspoon of minced garlic (two if you really like garlic or the sausage is bland)
1 Bay leaf
1Tablespoon of chopped fresh cilantro leaves
2 whole, dried Arbol chiles (1 if you like it less spicy or the sausage is already pretty spicy), or a quarter teaspoon of dried red chili flakes if you don’t have whole dried Arbols
1 head of kale leaves, de-stemmed and chopped
1 can of prepared Great Northern beans
1 Tablespoon of olive oil
1 teaspoon smoked paprika

Over medium heat, sauté the onion in olive oil until the onions are soft but not carmelized.
Add sliced sausage and let the sausage brown just a bit.
Add the garlic and let the mixture saute until the garlic is fragrant and slightly toasted.
Add the stock and raise the temperature to boiling.
Add the potato, carrot, bay leaf, cilantro, chili, and paprika. Stir and let come up to a boil.
Add the kale–you may have to do this in two steps since kale is very fluffy initially and then gets smaller and limper in a few minutes.
Reduce heat to a simmer and cover.
Let simmer for 30 minutes or until the kale has softened and the potatoes are starting to break down.
Add the beans and allow to come back up to a low simmer for 10 minutes or until ready to serve. Remove the bay leaf and chiles before serving.

You can add macaroni, green beans or more meat if you want, but I didn’t have room for more in my pot.

The result is a slightly smoky-flavored, spicy, very hearty soup full of stuff that’s Good For You and tasty too–you won’t think you’re eating rabbit food and yet it’s high in iron and fiber. I suggest serving it with a crusty loaf of French or Sourdough bread to sop up the broth–it’s delicious!

Serves 3-4 as a main dish–unless you’re me, then it’s 2 adults and a lunch portion plus extra bread. 😉


About Kat Richardson

Writer, editor, eccentric pain in the tail, bestselling author of the Greywalker novels.
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