If you want it to be perfect add a tsp of hot crushed red pepper from the jar I am from New Bedford and have been making this for thirty years... Everyone loves it.... I find the Gaspars turkey chorizo has all the flavor and less fat... Trust me... It is amazing

Just wanted to post a comment in regards to the Portuguese woman that made the comment about Chorizo being Mexican... which is correct however the Portuguese have their own version called Chourico which is fantastic in soups. Being Portuguese myself I find it humorous when people make posts being totally clueless... Gaspar's is a great site to order online for both Linguica and Chourico and they deliver quickly.

Made this using Italian sausage, as that is what I had available. Saw this recipe and decided to make it on a whim, as I had everything else. My husband and I both loved it. Will make again.

I love kale greens. Was looking for a lite and easy to make soup dish to incorporate in my weight loss regime. This sounds great without the meat... I will make a semi-vegan version and use chicken broth or veggie broth.

I was born and raised in New Bedford. I live in Portland now. Nothing is more satisfying then eating the comfort foods we grew up with. My mum was out here and I had her make a pot of kale soup. I forgot how much I don't like the texture of the red beans that she put in it. Lol.

I'm from New Bedford and kale soup has been a staple in my house all of my life. I cook mine a little different though. I use potatoes (about 6), cut into cubes, 6 carrots...cut into circles, 2 lbs. of linguica (I prefer Gaspar's or Michael's), A big pkg. of frozen kale I usually buy at Giammalvo's Market. If you're from New Bedford, they're on Purchase St. A bag of frozen broccoli, 2 cans of kidney beans and a pinch of salt. Fill your panela (pan) with water, add all of the ingredients and cook for about 1 hour. You will get a nice tasting broth just from the cooked linguica. You can add macaroni if you want, but if you do, add it in the last 10 minutes. You don't want soggy pasta. Enjoy!

Had a green thick soup in the Azores, Portugal made by a cook for a host family while in the military. Great, finally found a fantastic recipe to remember the pleasure of the soup, homemade bread with local butter and local made red wine. Better with fresh grown kale. No beans in the Azores soup.

Delish! Grocery stores don't always carry chourizo or linguica so I used a low-fat chicken-chipotle sausage. DELISH!

Yummy!! Tasty and filling. Will definitely make again!

From NB
Have not been there for several years.
Do miss my sea food.
Stuff clams
Fried clams
Etc. And of course some good clam chowder.

You are right. I miss all the sea food from Cape Cod shores.

Lived outside New Bedford for years and love Portuguese food. I have to mail order or take a trip back to New Bedford to get linguica and chourico. Have always made my own Kale soup, but this recipe sounds better then the one that was given to me. Glad I found it, Thank you.

You can buy linguica in Publix in Dunnellon, FL. I am from Cape Cod, MA. My farther was from New Bedford. I learned a lot from him on cooking Portuguese meals.

I added another can of beans (red kidneys) and sliced up more sausage just before serving. The sauteed sausage really broke down. Very tasty. I will make this again.

I am from new bedford, and kale soup is a staple to my menu in fall/winter... This recipe varies from mine a bit. I also add a variety of meats, such as beef shank (bone-in), stewed beef and pork roast (cut into cubed pieces). I also add cabbage and kidney beans. Made this way the soup definitely eats like a meal.. Also I only use chourico (not chorizo which is not the same thing; its a spanish variation, chourico is a 100% portuguese product.) not the mild kind and not the extra hot one, I just use the regular spiced one its just hot enough and puts a wonderful flavor to the soup. Try this recipe by adding the water first and spices and add all meat except chourico. Cook until semi cooked then add chourico & cabbage cook 20 to 30 minutes then add kale and kidney beans and cook 30 more minutes and enjoy.

Great recipe. For those who are interested I have been using Mello's web site in Fall River, Mass for all my portuguese products.

I'm originally from New Bedford and we make Kale Soup here during the winters . . . all our friends love it and we are grateful that we can buy Linguica and Chorico locally. We also use fresh locally grown Kale . . . the above recipe sounds great. I always add a can of beer to mine. And we serve it with Publix's White Mountain Bread which comes real close to Portugese Bread. And of course Lancer's wine.

King's Hawaiian is basically Portuguese sweet bread. The Portuguese introduced it to the islands in the 1800s.

Actually I must disagree. King's Hawaiian is not even remotely like Portuguese sweet bread. I am half Portuguese and grew up in Fall River so I've been eating and making Masa Savada my entire life. King's is a hamburger roll with sugar in it (blech) while sweet bread has a totally different crust structure (shiny dark top and a pillowy side where it comes in contact with the pan.) It's eggy (think brioche) but different still as it pulls apart in longer threads. A hamburger bun just separates cleanly exactly where you pull it. Even the roll-sized version of sweet bread isn't close to King's. Anyone wanting to try it is best looking for a Portuguese bakery. There are chouriço products from Fall River businesses that ship across the country and I recommend Pimenta Moida (crushed red pepper) be added to this Kale Soup recipe. NO LENTILS. It's also available. Mello's (melloschourico.com).