Cleaning Out My Fridge: Kale

What's the deal with kale? Even the smallest bunch seems to yield more than you need for most recipes. Chuck's greenhouse garden is still producing the stuff well into October. What to do with the dividends? And, no, please don't say "kale chips". They're vile and blecherous.

Best solution: soup. A true Italian minestrone has black or lacinato kale in it, and I think any vegetable soup benefits from a few handfuls of kale, chard, or collards. However, my favorite use for the leafy green is in a local recipe favorite: Portuguese Kale Soup.


I actually crave this soup. It's one of those more-than-the-sum-of-its-parts recipes: potatoes, kidney beans, kale, and linguica. They all sound vile and blecherous alone, but they work together so well, you'll wonder why you haven't been eating kidney beans all along. There are always potatoes in the fridge, beans on the shelf, and linguica in the freezer, so this is a snap to throw together. I even have frozen chopped kale in the freezer - in case I run out of fresh. Ha!

Traditionalists will insist that water is the only liquid necessary - the potatoes and linguica provide the body that a meat stock normally would. Never had linguica? There are a couple of brands available in the meat case at every grocery store - all produced down in New Bedford or Fall River. As with all sausages, the path to bliss is lined with willful ignorance. Meaning: don't read the nutritional label. However! Spicy and delicious, a little linguica goes a long, long way. You could make this with other smoked sausage, but it won't be as authentic.

Portuguese Kale Soup
(4-6 servings)

1 pound kale, cleaned, stems removed
1 Can red kidney beans
8 ounces linguica or chorizo sausage, thinly sliced
¼ Cup extra virgin olive oil
1 large yellow onion, finely diced
3 cloves garlic, finely chopped
1-1/2 pounds russet potatoes, peeled
4 Cups water
4 Cups chicken stock
1 teaspoon kosher salt
Freshly ground black pepper to taste

Prepare kale by stacking several leaves on top of each other, rolling them into a tight cigar shape, and slicing them as thinly as possible into strips. Set aside.

Rinse and drain the kidney beans. Set aside.

In a large heavy pot over MEDIUM heat, brown sausage. Remove sausage with a slotted spoon and set aside.

Reduce heat to MEDIUM-LOW and in the same pot heat the olive oil. Add the onion and garlic, season with salt and sweat until onion is soft, about 10 minutes.

Meanwhile, peel potatoes, slice them in half lengthwise, then slice thinly in the other direction. Add potatoes to pot, stir to coat well with oil, and cook another 2-3 minutes. Add water, stock, and salt. Bring to a boil, cover, and cook until the potatoes are just tender, about 15-20 minutes.

Add prepared kale, kidney beans, sausage, and lots of pepper. Bring almost to a boil, then reduce heat and simmer partially covered until potatoes are very tender and the kale is wilted, about 15-20 minutes. Adjust seasonings and serve hot.