Portuguese
Sausage and Kale Soup
Ingredients:
2 tablespoons
olive oil
3 cups Portuguese
Sausage (Linguica or
Chourico),
about 14 ounces, sliced, 1/2-inch thick
1 medium onion, chopped
2 large potatoes, peeled, cut in 1/2-inch cubes
1/4 cup minced fresh parsley
1 tablespoons minced fresh garlic
10 to 12 cups unsalted chicken stock or low-sodium chicken broth
4 cups curly
kale, about 4 ounces, stems trimmed, torn in pieces
2 bay leaves
Salt to taste
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 tablespoons Bayou
Blast
5 turns ground black pepper
1/3 cup minced fresh mint
Directions
Heat oil in a large pot over high heat. Add Portuguese
sausage and onion; cook, stirring, until onions begin to soften, 2 to 3
minutes. Add potatoes, parsley and garlic. Cook, stirring, 2 minutes.
Add 10 cups stock or broth and kale; heat to a
boil. Add bay leaves, salt, thyme, pepper flakes Bayou
Blast and black pepper. Reduce heat and simmer, uncovered,
until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.
Skim fat from surface and ladle into large bowls.
Top with mint; let stand a minute or two before serving.
*Note: Be sure
to use curly kale rather than decorative or ornamental kale. Curly kale, a
non-heading member of the cabbage family, has frilly, dark green leaves and is
sold in bunches
Preparation time: 25 minutes
Cooking time: 30 minutes
Makes 16 cups
