Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Portuguese Kale Soup 3.2 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 10 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. Ingredients ¼ cup extra-virgin olive oil, plus more for drizzling 1 large onion, finely chopped (about 2 cups) 4 cloves garlic, finely chopped 2 ½ 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 ¾ pounds kale, stems removed, very thinly sliced Coarse salt and freshly ground pepper Directions 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. Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes. 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. Rate it Print