Clean recipe · cooking.nytimes.com
Kale Soup With Potatoes and Sausage
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.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Total:
- 1 hr 30 min
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Ingredients
- 1 pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins
- 1 large onion, peeled and chopped
- 2 large baking potatoes, peeled and cut into ¼-inch cubes
- 1 garlic clove, peeled and minced
- 1 ½ 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 ½-inch dice
Instructions
- 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.
- 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.