Heirloom Meals: Savoring Yesterday's Traditions Today

Teresa Tavares’ Sopa de Couve - Portuguese Kale Soup

Teresa Tavares’ Portuguese Kale Soup

Ingredients:

2 quarts of water
1 quart of vegetable broth
1 medium onion (finely chopped)
4 garlic cloves (finely chopped)
Sea salt to taste
2-16 oz of red kidney beans
8 cups of chopped kale leaves washed and rinsed without stems
4 cups of chopped cabbage washed and rinsed 
6 medium potatoes peeled washed and cubed
½-cup olive oil
8 oz of Gaspar’s Linguica cut into ½-inch rounds

Preparation:

In a 4-quart pan, bring the water and broth to a boil. Add onion, garlic and sea salt to taste and simmer for 10 minutes.Add the 2 cans of red kidney beans and simmer for 3 minutes. Add the kale, cabbage, potatoes, linguica and olive oil and simmer on low until cabbage and kale are tender/cooked. Let sit for ½ hour before serving. Best served with Portuguese corn bread (recipe to come after I've made it!!)


 


Categories: Heirloom Recipes

Tags: Kale, Portuguese Kale Soup, Azores, Linguica, cabbage, Soup, cold-weather meal