Hearty Kale Soup
RECIPE
Portuguese Kale Soup with Bacon and Beans: A Hearty Winter Dinner Idea
This soup is based on a classic Portuguese kale soup made with linguiça, a traditional smoked sausage. It has been made in home kitchens for years—long before the current rage for all things kale. My version keeps the kale but replaces the sausage with bacon and adds beans for an even heartier mix. This is a terrific winter soup that is filling enough to be dinner with lots of crusty bread, a big salad and, of course, a glass or two of pinot.
Serves 6-8
Ingredients
1 pound kale, tough stems removed
1 pound lean smoky bacon, diced
2 cups diced onions
1 tablespoon minced garlic
8 cups chicken stock or canned nonfat, low-sodium chicken broth
1 pound red potatoes, unpeeled and diced
3 cups cooked white (small white, cannellini, or navy) beans
Salt and pepper
Red pepper flakes
How To Make:
1. Working with about 5 leaves at a time, neatly stack the kale and then roll the stack into a tight cigar shape. Using a sharp knife, cut the roll crosswise into thin slices. Unroll and pull apart into strips. Continue cutting until all of the kale is in strips. Set aside.
2. Fry the bacon in a large frying pan over medium heat, stirring frequently, for about 12 minutes or until all of the fat has been rendered out and the bacon is very crisp. Using a slotted spoon, transfer the bacon to a double layer of paper towel to drain.
3. Keeping the pan on medium heat, add the onions and garlic to the bacon fat and sauté for about 6 minutes or until just beginning to sweat their liquid. Scrape into a soup pot.
4. Add the chicken stock to the soup pot along with the potatoes, beans, and reserved kale. Season with salt, pepper, and red pepper flakes and place over medium-high heat. Bring to a boil, stirring occasionally to evenly distribute the kale. Once boiling, immediately lower the heat to a gentle simmer. Simmer for about 30 minutes or until the potatoes are cooked and the soup is very flavorful.
5. Remove from the heat, stir in the reserved bacon, and serve with lots of crusty bread for dunking.