Portuguese Kale Soup Recipe
Ingredients
4 ounces spicy turkey sausage or Italian sausage
1 1/2 ounces sliced pepperoni, slivered
1 large yellow onion, quartered and thinly sliced
1 medium-size stalk celery, coarsely chopped
4 cups Chicken Stock mixed with 4 cups water or 1 can (14 1/4 ounces) low-sodium chicken broth mixed with 6 cups water
8 ounces kale, thick stems removed and leaves sliced or 2 packages (10 ounces each) frozen kale, thawed and squeezed dry
1/2 teaspoon minced garlic
12 ounces red skin potatoes, halved and sliced
1/2 teaspoon hot red pepper sauce, or to taste
1/4 teaspoon salt, or to taste
1 1/2 cups cooked red kidney beans or cannellini (white kidney beans)
Directions
1 Remove the casings from the sausage and discard; crumble the meat.
In a stockpot or 5-quart Dutch oven, cook the sausage, stirring, over moderately low heat for 4 minutes.
Add the pepperoni and cook 2 minutes more or until the fat is rendered.
Drain the sausage and pepperoni onpapertoweling.
Pourallbut 1 teaspoon of the fat from the stockpot and discard.
2 Add the onion and celery to the stockpot and cook, covered, stirring occasionally, over low heat for 8 minutes or until softened.
Return the sausage to the stockpot and add the stock, kale, and garlic.
Bring to a simmer, cover, and cookfor 10 minutes.
3 Stir in the potatoes, red pepper sauce, and salt and simmer, covered, 20 minutes more or until the potatoes and kale are tender.
Add the beans and cook just until heated through.
In a stockpot or 5-quart Dutch oven, cook the sausage, stirring, over moderately low heat for 4 minutes.
Add the pepperoni and cook 2 minutes more or until the fat is rendered.
Drain the sausage and pepperoni onpapertoweling.
Pourallbut 1 teaspoon of the fat from the stockpot and discard.
2 Add the onion and celery to the stockpot and cook, covered, stirring occasionally, over low heat for 8 minutes or until softened.
Return the sausage to the stockpot and add the stock, kale, and garlic.
Bring to a simmer, cover, and cookfor 10 minutes.
3 Stir in the potatoes, red pepper sauce, and salt and simmer, covered, 20 minutes more or until the potatoes and kale are tender.
Add the beans and cook just until heated through.
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