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NEW BEDFORD PORTUGUESE KALE SOUP 
1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt and pepper to taste

Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.

Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.

If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillon granules.

See information below about making broth from scratch for those days when you have the time.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.

Serve with Portuguese pops (rolls) or Crown Pilot chowder crackers.

Variations:

Substitute Escarole or Napa cabbage for Kale. Add one pound peeled baby carrots at the same time as you add the potatoes. Add fresh chopped leeks or scallions. Use fresh carrot juice as part of the broth. Add a few fresh parsley, sage, or oregano leaves if you have them.

Starting From Scratch:

This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour.

Serves 4

Submitted by: CM
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