[Portuguese Chourico and Kale Soup]
Source: Recipe courtesy Rachael Ray
Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 3 medium white waxy potatoes, like yukon golds, peeled and diced
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 1 lb. kale or chard, coarsely chopped
- Coarse salt and pepper
- 1 can (15-ounce) garbanzos (chick peas), drained and rinsed
- 4 med. tomatoes, diced
- 1 lb. diced chourico (spicy sausage), casing removed
- 1 litre chicken broth
Directions
1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. |
2. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. |
3. Serve soup with hunks of crusty bread and butter. |
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