Imported from the web

Portuguese Kale Soup

Name: Portuguese Kale Soup
Prep time: 15 min
Cook time: 330 min
Total time: 345 min
Yield: 9 servings
Cuisine: European
Ingredients: 1.5 cup dried red kidney beans; 8 cup water (Divided; 4 cups for soaking and 4 cups for the soup, plus more if needed); salt (Large pinch for the beans, plus more to taste); freshly ground black pepper (To taste); 1 smoked ham hock (Large); 3.5 quart beef stock (Preferably low sodium; use 3 to 4 quarts total as needed); 1 lb linguiça sausage (Cut into ¼-inch-thick slices); 0.5 lb Portuguese chouriço sausage (Cut into ¼-inch-thick slices); 2 bunch curly kale (Remove tough stems, wash leaves, and roughly chop; about 8 to 10 cups); 4 waxy potatoes (Use 4 large or 5 medium potatoes; peel and cut into a large dice); 1 tbsp sherry vinegar; crushed red pepper (Generous pinch)

Imported by Niki Su on SeeMeCook

A hearty Portuguese soup adapted from Anthony Bourdain and Laurie Woolever’s recipe, with kidney beans, smoked ham hock, linguiça, chouriço, kale, and potatoes. Long simmering develops a deeply savory broth with smoky, spicy sausage flavor.

9 servings345 minEuropean

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Ingredients

1.5 cup dried red kidney beans
8 cup water (Divided; 4 cups for soaking and 4 cups for the soup, plus more if needed)
salt (Large pinch for the beans, plus more to taste)
freshly ground black pepper (To taste)
1 smoked ham hock (Large)
3.5 quart beef stock (Preferably low sodium; use 3 to 4 quarts total as needed)
1 lb linguiça sausage (Cut into ¼-inch-thick slices)
0.5 lb Portuguese chouriço sausage (Cut into ¼-inch-thick slices)
2 bunch curly kale (Remove tough stems, wash leaves, and roughly chop; about 8 to 10 cups)
4 waxy potatoes (Use 4 large or 5 medium potatoes; peel and cut into a large dice)
1 tbsp sherry vinegar
crushed red pepper (Generous pinch)

Steps

1
Place the dried beans in a large, heavy-bottomed stockpot or Dutch oven with a lid. Add 4 cups of the water, season with a large pinch of salt, and bring to a rapid boil.
2
Cover the pot and remove it from the heat. Let the beans stand undisturbed for 90 minutes, until they are semi-plumped and slightly softened.
3
Drain and discard the bean cooking liquid.
4
Return the drained beans to the pot. Add the smoked ham hock, beef stock, and the remaining 4 cups water.
5
Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 1 hour, using a slotted spoon to skim off and discard any scum that rises to the surface.
6
Add the sliced linguiça, sliced chouriço, and chopped kale to the pot. Continue simmering for another hour.
7
Add the diced potatoes, sherry vinegar, and a generous pinch of crushed red pepper. Season to taste with salt and freshly ground black pepper.
8
Continue simmering for at least another hour, adding additional stock or water as needed to keep all the ingredients submerged. For the fullest flavor, aim for a minimum total simmering time of 5 hours.

Notes

The structured recipe specifies a minimum total cooking time of 5 hours; the listed cook time also includes the 90-minute bean stand. Add stock or water during the long simmer as needed to keep the ingredients submerged. Sausage terminology and spice levels can vary by regional maker.