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kale soup - portuguese style

(2 ratings)
BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

A basic recipe for this popular Portuguese Soup, from a 1954 cookbook,Vineyard Fare. There are many good cooks on this island, a lot of Portuguese descent, and I learned to love it! This was a recipe donated to the Martha's Vineyard Hospital Auxiliary, for their cookbook by the mother of a friend of mine, Florence Borges (she recently died) and it will remind me of her

(2 ratings)
yield serving(s)
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For kale soup - portuguese style

  • PREPARE THE KALE, SEPARATING THE KALE LEAVES FROM THE MAIN STALK,RINSE SEVERAL TIMES.
  • 2 lb
    or 3 pounds, fresh kale
  • IN A LARGE KETTLE, HALF FULL OF SALTED WATER, BOIL MEAT BONE AND LINGUICA TO FORM STOCK WITH ONIONS AND HALF OF POTATOES, THINLY SLICED.
  • 4
    or 5 potatoes (medium large)
  • 2
    onions
  • 1 can
    stewed or shell beans
  • 1/3 lb
    linguica (portuguese sausage)
  • 1 1/2 lb
    shank bone or ham bone

How To Make kale soup - portuguese style

  • 1
    It's important to wash the kale thoroughly in salted water, rinse several times in clear fresh water. Tear each leaf into coarse pieces, tearing away from lower stem when stem is tough.
  • 2
    Dice or cube remaining potatoes into bite size. (Thin sliced potatoes will help to form base or thickening for soup.)
  • 3
    Add kale leaves bring to boil and simmer 1 & 1/2 to 2 hours.
  • 4
    Before serving, stir in can of shell or stewed beans, broth and all.
  • 5
    Serve with coarse textured bread, with meat as side dish.
  • 6
    variations of this soup can be made by substituting watercress, or green cabbage for kale, making Watercress Soup or Green Cabbage Soup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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