I probably make this Portuguese Kale Soup more than any other soup recipe. I’ve tweaked a few things over time, and the result is my Best Portuguese Kale Soup recipe I’m sharing with you today.
I had planned to make a batch of the Best Portuguese Kale Soup last night before I knew temperature were going to be in the single digits for much of the day. Boy, where we glad to dig into steaming bowls of this kale soup last night after coming in from the cold. Sausage, beans and potatoes simmer along with the kale and plenty of garlic for a hearty, full-flavored soup. A great way to enjoy some healthy kale!
When I first started making Caldo Verde, as the dish is called in Portuguese, I followed the kale soup recipe from Thoughtful Eating. In addition to covering the basics of the traditional recipe in that post, Raquel also provided some great tips, like thickening the soup by breaking some of the potatoes up against the side of the soup pot.
Though the basic approach is the same, my Best Portuguese Kale Soup recipe departs in a few ways from the traditional version. I like to use andouille sausage instead of the traditional chorizo; I like the garlicky flavors of andouille. I often use turkey andouille sausage for a healthier soup, with the same tasty results. I always add some beans–I think some versions you will find do that, but I don’t think it’s standard. The other twist in my Best Portuguese Kale Soup is the use of a bit of butternut squash, which adds a touch of sweetness to go along with the spice. This tasty innovation was the result of some extra squash on hand one chilly fall evening!
So give my recipe a try on a cold night. I bet you will find yourself making it again and again, and you might come up with a few tasty variations of your own, and lay claim to your own Best Portuguese Kale Soup recipe!
Wine Pairing for the Best Portuguese Kale Soup: It should come as no surprise that I’m going to recommend you drink a Portuguese with with the kale soup! Portugal is a great source of wine values. Look for a red blend from the Duoro region including the Touriga Nacional variety…or whatever Portuguese red you can get your hands on! 2012 Tinta Boa ($11) a blend of Portuguese grapes Tinta Roriz and Touriga Nacional, is one good bottle I’ve had from Portugal recently.
- 2 andouille sausages or chorizo (I like to use turkey sausage for a healthier dish)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 garlic cloves, minced
- 3 medium potatoes, chopped
- 2 cups butternut squash, peeled and chopped
- 4 cups chicken stock
- 2½ cups of water
- 1 bunch of kale, stems removed & coarsely chopped
- 1 14.5 oz can red kidney beans
- pinch crushed red pepper flakes & salt to taste
- Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally.
- Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles ½ inch thick. Set aside.
- Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
- Stir in the potatoes, then the butternut squash and garlic. Cook for a minute or two, then add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
- After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
- Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.