Kale Soup With Potatoes and Sausage

Name: Kale Soup With Potatoes and Sausage
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 1 pound linguiça or uncured Spanish chorizo, sliced into 1/8-inch-thick coins; 1 large onion, peeled and chopped; 2 large baking potatoes, peeled and cut into 1/4-inch cubes; 1 garlic clove, peeled and minced; 1 1/2 bunches kale, stemmed and coarsely chopped (about 6 cups); 4 cups chicken broth, homemade or low-sodium canned; 1 tablespoon balsamic vinegar; 2 teaspoons kosher salt (such as Diamond Crystal); Freshly ground black pepper; 3 plum tomatoes, cored and cut into 1/2-inch dice

By Molly O'Neill

Published Jan. 29, 2023

Kale Soup With Potatoes and Sausage — Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Total Time: 1 hour 30 minutes
Rating: 5(6,220)
Comments: Read comments

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

Featured in: It's Hard To Be Green

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Ingredients

Yield:4 servings

1pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins
1large onion, peeled and chopped
2large baking potatoes, peeled and cut into ¼-inch cubes
1garlic clove, peeled and minced
1½bunches kale, stemmed and coarsely chopped (about 6 cups)
4cups chicken broth, homemade or low-sodium canned
1tablespoon balsamic vinegar
2teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
3plum tomatoes, cored and cut into ½-inch dice

Ingredient Substitution Guide

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Preparation

Step 1
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the potatoes and garlic, and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Step 2
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Ratings

5 out of 5

6,220 user ratings

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Comments

Jeannine M.7 years ago

I loved this soup but I don't think it needed the 2 tsp of salt. Once the linguica rendered its fat it was really quite salty on its own. If I were making it again I would taste it after simmering with chicken broth and vinegar and then add only as much salt as needed.

Jeanne Medeiros6 years ago

Hi - I am 100% Portuguese and I have to call out the one false note in this recipe - balsamic vinegar. My mother and grandmother never used it and probably never heard of it. They always used cider vinegar

Ruth S7 years ago

Some traditions add white beans. And more tomatoes. Getting good linguica is primary.

Karolina1 week ago

Excellent recipe! I used my homemade veggie broth instead of chicken broth, sweet Italian sausage (that’s what I had on hand), and put in way more garlic and balsamic. The ultimate hearty, winter soup!

Bart Conway1 month ago

Made with cannellini beans instead of potatoes, and added some fresh parmesan on top for serving. I used a can of chopped tomatoes instead of fresh, so it was probably texturally different, but: Delicious.

@drakebaer1 month ago

This worked well with cauliflower and instead of potatoes and tomato paste instead of tomatoes. I tossed in a bunch of herb de Provence and lavender, which, counterintuitively, worked beautifully.

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