Many years ago, my husband and I had the opportunity to travel to Cape Cod and we spent the night in Provincetown, Massachusetts where we were introduced to this wonderful soup. We learned that Portuguese sailors and families settled in Provincetown in the 19th century: http://www.provincetowntourismoffice.org/index.aspx?NID=77
When we returned home, I tried to duplicate it and discovered my recipe was very close to the original.
PORTUGUESE KALE SOUP
1/4 cup olive oil
1 large yellow onion
1 pound chorizo
6 cloves garlic, peeled and crushed
8 cups chicken broth
3 potatoes, peeled and cubed
1 package frozen or 1-2 lbs fresh kale
1 can Cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1/3 teaspoon paprika
Season with salt and pepper to taste
- Slice or crumble chorizo 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 through.
- 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.
- Add potatoes, kale, beans, seasonings and simmer additional 30 minutes.
Serve with hearty rolls or chowder crackers.