If the mainland's caldo verde is an uptown kale soup, then this Azorean version is definitely its downtown cousin. This was my first visit to the Lobster Pot (thank you, Anthony Bourdain). Saute the mixture for 2 minutes. The Portuguese Kale Soup is the P-town or Provincetown version of the Azorean Caldo Verde – a dish Anthony Bourdain enjoyed in Parts Unknown Massachusetts. Add potatoes, kale, and simmer additional 30 minutes. Ingredients 1 1/2 cups diced onions 2 cloves minced garlic 2 tbsp olive oil 1/2 tsp paprika 1/4 tsp cayenne pepper 6 red skin potatoes, halved and sliced 1/4 inch thick 8 cups gf Pacific Foods Free Range Chicken Broth Add the drained beans, potatoes, and linguica. If you don’t chop the fennel and carrots beforehand, you will probably have trouble keeping up with … As many of you know, summer to me is … Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Portuguese Kale Soup February 4, 2010 by dcfille This was a soup I saw for the first time on the Travel Channel’s Anthony Bourdain’s No Reseverations (one of my favorites! Add the potatoes, pepper flakes, and vinegar, and season to taste with salt and pepper. I told her that it could be easily made and went on a search for recipes. A celebrity in the lettuce world, kale is a prodigy of flavor, nutrition, gorgeous color, and texture. The soup is best served on the thick side. It’s rich and hearty with lots of chunks and a robust sausage essence. 3 cloves garlic, or to taste. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. When the oil is hot, add the chorizo and onions. Serve with Portuguese pops (rolls) or Crown Pilot chowder crackers. This is my mom's recipe, which she's been making for almost 50 years. This vigorous variety offers long continuous harvests. 2 medium onions, thinly sliced. He also had The Lobster Pot’s stuffed cod crusted with ground Portuguese sausage and bread crumbs, stuffed with scallops and crab, with some Sherry red sauce. when he was visiting Portugal. Add kale and continue to cook … Ruth O’Donnell (a 2011 Yankee “Best Cook“) learned to make this Portuguese Kale Soup from her mother, who in turn learned it from her adoptive mother. What I like about it, and what my mother always insists on, is that it has a sizable amount of chouriço -- not the miserly single slice of caldo verde. Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about … Add stock and kale and bring to boil. Bourdain ate: Portuguese kale soup (kale, chorizo, linguica, kidney beans, and potatoes), stuffed cod … Probably the most significant and typical Portuguese soup is “caldo verde,” literally “green broth,” a soup based on kale. Kale’s sweet, rich flavor sparks up salads, stir fries, soups, and pesto. Kale Soup. Dump the onions into the pot. More affectionately referred to as just “Sopas” or “Sopinhas” (soup-ee-n-yas), this beloved peasant style soup is … The soup was excellent. This authentic Portuguese kale soup always makes me think of summer, even though it’s old fashioned stick-to-your-bones cold weather cooking. But he was alone later in … “My mother always used white beans or dark beans, whatever she had,” Ruth explains, “but probably 50 years ago, I started adding the ‘Bean with Bacon’ soup instead of beans. After vegetables are cooked, add the kale and Chipotle Olive Oil, When adding kale, keep pot boiling hard. I first heard of this recipe on an episode of Anthony Bourdain. … Add beans if desired. Cook until potatoes are tender, 20 … Portuguese Kale Soup, Slow Cooker Recipe. Heat a deep soup pot set over medium heat. Lower heat a bit and simmer until potatoes are cooked and flavors meld. In morning, drain beans. Add the chouriço, linguiça, and kale, and simmer for another hour. 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