Recipe courtesy of Dana's Kitchen
Save Recipe Print
Portuguese Kale Soup
Total:
16 hr 50 min
Active:
1 hr
Yield:
15 servings
Level:
Intermediate
Total:
16 hr 50 min
Active:
1 hr
Yield:
15 servings
Level:
Intermediate

Ingredients

Rich Chicken Broth:

Directions

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.

Rich Chicken Broth:

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

Cook's Note

Make the broth a couple of days in advance. You should always have some homemade chicken broth on hand; it freezes well also and you can use it in so many ways. Although you can serve it right away, Dana's Kitchen rests the soup in the refrigerator overnight to allow the flavors to marry. The restaurant then reheats it in the morning until it is time to serve for lunch.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Tortilla Soup

Recipe courtesy of Rachael Ray

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Tomato Soup

Recipe courtesy of Damaris Phillips

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.