PORTUGUESE CHOURICO AND KALE SOUP
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
- Serve soup with hunks of crusty bread and butter.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
EASY PORTUGUESE KALE SOUP
An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!
Provided by rn.leeann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g
PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
PORTUGUESE KALE SOUP
The best Portuguese soup made by my mother, Christina L. Pacheco
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 8h
Yield 10
Number Of Ingredients 9
Steps:
- Soak beans in twice their volume of water 8 hours or overnight.
- In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
- Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g
PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)
A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.
Provided by murraytheb
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
- Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g
PORTUGUESE KALE SOUP
Provided by Food Network
Time 16h50m
Yield 15 servings
Number Of Ingredients 20
Steps:
- Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
- Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
- Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
- Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
- When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
- Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
- When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
- Cool the stock and refrigerate overnight allowing the flavors to marry.
- Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons
HEARTY PORTUGUESE KALE SOUP
This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
Provided by Bitsie
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.
PORTUGUESE KALE SOUP
DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.
Provided by PaulaG
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale under running water.
- Strip from tough stem, coarse chop and set aside.
- In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
- Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
- Cook, stirring occasionally until the onion is transparent.
- Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
- Adjust chicken stock as needed for desired consistency.
- Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
PORTUGUESE KALE SOUP
With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
- Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
- In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.
PORTUGUESE KALE AND POTATO SOUP
Categories Soup/Stew Blender Potato Lunch Sausage Kale Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 10 cups, serving 8 to 10
Number Of Ingredients 9
Steps:
- In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)
There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)
Provided by BarbryT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive in a pot over medium high heat.
- Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot.
- Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
- Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
- Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 967.7, Fat 54, SaturatedFat 18, Cholesterol 100, Sodium 2534.2, Carbohydrate 76.7, Fiber 12.8, Sugar 7.1, Protein 46.3
PORTUGUESE SAUSAGE AND KALE SOUP IN THE SLOW COOKER
This is a very hearty and savory Portuguese sausage and kale soup that have been in my family for generations, it can take a bit of work but the final product is definitely worth it!
Provided by Italianfoodlover:)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 12h35m
Yield 8
Number Of Ingredients 13
Steps:
- Turn a slow cooker to Low and add chicken broth.
- Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
- Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.
Nutrition Facts : Calories 315 calories, Carbohydrate 33.1 g, Cholesterol 30.9 mg, Fat 13.9 g, Fiber 5.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 1754.9 mg, Sugar 4.2 g
PORTUGUESE KALE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot.
VEGETARIAN PORTUGUESE KALE SOUP
Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.
Provided by Sharon123
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot. Enjoy!
CAPE COD PORTUGUESE KALE SOUP
This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.
Provided by Nana Lee
Categories Clear Soup
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in cold water. In morning, drain beans.
- ("OR" used canned beans and cut down cooking time.).
- In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
- Bring to boil. Reduce heat, cook gently for 3 hours.
- Add potatoes and 1 or 2 cups more water.
- Continue cooking until potatoes are tender.
Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6
SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)
Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Kate DeMello
Categories Portuguese
Time 45m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
- Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
- Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
- Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
KALE SOUP WITH PORTUGUESE SAUSAGE
A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 10h15m
Yield 20
Number Of Ingredients 13
Steps:
- Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
- Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 15.8 g, Cholesterol 6.7 mg, Fat 4.1 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 499.2 mg, Sugar 1.4 g
PORTUGUESE CHOURICO AND KALE SOUP
Steps:
- If using an uncooked sausage or chicken breast, dice and saute in olive oil until cooked through. Set aside. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, meat, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
PORTUGUESE STYLE BEAN AND KALE SOUP
"2 links linguica" is about 13 oz of sausage, give of take. Really the whole recipe is a give or take kind of recipe, to taste. I have sometimes added a chopped carrot for color and taste. Also you can use chicken broth or stock. Really good on a cold night.
Provided by djunqx
Categories Portuguese
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
Nutrition Facts : Calories 355.5, Fat 4.7, SaturatedFat 1, Cholesterol 5.4, Sodium 280, Carbohydrate 58.9, Fiber 11.1, Sugar 4, Protein 21.2
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