No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Portuguese Kale Soup

With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.

  • Servings: 10
Portuguese Kale Soup

Source: Martha Stewart Living, January 2002


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, finely chopped (about 2 cups)
  • 4 cloves garlic, finely chopped
  • 2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
  • 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces chorizo sausage, halved lengthwise
  • 3/4 pounds kale, stems removed, very thinly sliced
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.

  2. Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.

  3. In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.

Related Topics