friend of ours from Portugal who is now one of our favorite
Sirens from across the Atlantic brought us a recipe which
is considered by most in her native land to be a national
treasure. This Portuguese soup is hearty; the broth (caldo)
is made green (verde) with lots and lots of shredded kale.
This slimmed down, americanized version uses turkey sausage
teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 sweet Italian-style turkey sausages (5 ounces total), casings removed and
Three-fourths pound all-purpose potatoes, thinly sliced
6 cups shredded kale
3 cups water
2 tablespoons red wine vinegar
1 teaspoon Louisiana-style hot sauce
a nonstick Dutch oven or large saucepan, heat the oil
over medium heat. Add the onion, stirring often, until
it's golden brown and tender, about 10 minutes, then
add the garlic and cook for 1 minute.
the crumbled turkey sausage and cook, stirring occasionally,
until the sausage begins to firm up, about 5 minutes.
the potatoes and kale, stirring to coat. Add the water
and salt, and bring to a boil. Reduce to a simmer,
cover, and cook until the potatoes are falling apart
and the kale is tender, about 15 minutes. Stir in the
vinegar and hot sauce and serve.
RETURN TO RECIPE