Portuguese Chourico and Kale Soup

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First off...not nearly enough liquid. It called for a quart of stock and 2 quarts nearly did it. I had to add some water as well. One quart had to be a typo. I used kidney beans. I never put chick peas in my kale soup. The kale is not going to wilt in 5 mins. it takes a long time to soften up. All in all the soup came out good. I hope she will make changes to the recipe on her site.

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I made this soup when I came across it in Rachel's "Comfort Foods" cookbook. In the book, she also suggests using andouille sausage as opposed to the chourizo, which I did. Excellent!! I've made it a couple of times and find that there isn't enough liquid to actually give it a soup consistency. The first time I added more chicken broth but I felt it made the soup too strong, so the second time I added water and it was just right. I also sprinkle a little grated parmesean over the top at serving time. Yum!!!

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i am portuguese and i live in MA so i have had much better kale soup. but over all the recipe was ok. i didnt add the tomatoes and i used kidney beans instead to make it the way its usually made. i didnt think there was enough broth at all either. at least i have access to some if the best portuguese chorico and linguica so that was good. i dont think i would use this recipe again, i shouldve gone with emrils instead.

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I've been making this soup for years, it is a winter favorite of family and friends. Chourico wasn't available locally when I started making the soup, so I use pepperoni instead. It has just the right amount of spicy heat to make it enjoyable for everyone from my 6 year old granddaughter to my 84 year old father! Of course, it is no longer Portuguese, but it is still delicious!

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I am from new bedford , ma..portuguese ,1. tear kale 2.no chickpeas 3.low n slow 4. no tomato
Missing are: Portuguese: Chourico, kindney beans , white northern , linguicia , sirloin , pork..cabbage
You must realize this is a native soup many on the azorian islands are farmers ..rich in values, called in the portuguese language "Caldo verde"
The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead. Common flavoring ingredients are garlic and salt. Slices of chourico or linguica are usually added, you might wish to add finely cut pieces of stew beef sirloin cut or cut pieces of pork loin (reference needed as well as olive oil. It is usually accompanied by slices of Portuguese broa bread on the side for dipping. This is only a variation of this recipe

Mexican Chourico is not Portuguese... Chourico..IS!!..GO TO www.gasparssausage.com

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While waiting for the kale to wilt, my potatoes burned to the bottom of the pot--ugh. Once finished, this tasted very, very good- aside from the bits of burnt stuff I had to pick out. I can only imagine how amazing it would be if I didn't screw up. I used large red potatoes (maybe that's why they burnt easily? but they held together pretty well, and chorizo from argentina. The chorizo was delicious- I can't imagine it any better.

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This was easy to make and was really good. I used mild Italian sausage for the meat. It did taste a bit salty to me so next time I won't add extra salt (I did use low sodium chicken broth. I will definitely make again.

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This soup was so easy to make. I added 2 chicken legs & used white beans instead of the garbanzos. I also had more time so I just let it simmer away for a little more than an hour on med/low. It was so delicious! My husband who doesn't really like soup for dinner had 2 bowls! You can't go wrong with this recipe. I can't wait to make it again.

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We had never eaten kale.... but you were such a good sales person. Thanks. This stew is healthy, hearty, perfectly delicious !! Love it.... and it's not hard to cook.
Thanks again.

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Sorry Rach! But I am a portuguese man with from a large Portugese family from Massachusetts (New Bedford. Out of my family, I am the only one with the recipe handed down from my great, great grandmother on making authentic portugese kale soup. Your recipe is ok, but it does need some adjustments.

1. Do not cut the kale small and course, break it into peices with your hands otherwise your kale will just turn you soup dark green and pastey and mushy.

2 Do not take the casing off of the chourico, otherwise it will just break apart while cooking, Also, you must add Lingucia too.

3. No Garbanzo beans. Red and white kidney beans only.

4. Add a smoked shoulder bone to help with the flavor to your broth.