Recipe courtesy of Dana's Kitchen

Portuguese Kale Soup

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  • Level: Intermediate
  • Total: 16 hr 50 min (includes chilling time)
  • Active: 1 hr
  • Yield: 15 servings
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4 tablespoons schmaltz

1 large yellow onion, diced 

8 cloves garlic, minced 

1 1/2 pounds smoked linguica sausage, sliced into rings 

2 1/2 pounds kale, washed, stemmed and cut into chiffonade 

2 1/2 pounds kale, washed, stemmed and cut into chiffonade

Kosher salt and coarsely ground black pepper

1 gallon Rich Chicken Broth, heated, recipe follows

12 ounces dried red kidney beans, soaked overnight 

2 extra-large Idaho potatoes, peeled and cut to medium dice

7 to 8 drops hot sauce, such as Tabasco

Rich Chicken Broth:

2 whole organic chickens (3 to 4 pounds each), breasts removed for another use

2 pounds yellow onions, chopped 

1 pound celery, chopped 

3 sprigs thyme 

2 to 3 bay leaves 

1 carrot, chopped 

1 bulb garlic, halved

1 bunch parsley 

1 tablespoon whole black peppercorns


  1. 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.
  2. Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
  3. 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.
  4. 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.
  5. When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.

Rich Chicken Broth:

  1. 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.
  2. 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.
  3. Cool the stock and refrigerate overnight allowing the flavors to marry.
  4. 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.

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