Christopher and I have tried a bunch of times to copy restaurant recipes that we love. They always turn out just so-so. But not this time!
Over the weekend we shared a bowl of Portuguese kale soup in P-Town that was incredible! So, we dissected the soup and purchased all the ingredients. We were so happy with the finished product. A little spicy, full of veggies and perfect for fall. I’m so proud we were finally able to copy a recipe and have it turn out just as well as the original!
1 coil Linguica, spicy Portuguese sausage (casing removed)
4C. Chopped kale
5 Yukon gold potatoes, cut into small dices
1 large Yellow onion
2 cloves Garlic, pressed
1 can Dark red kidney beans
3/4C. chopped Carrot
4C. Chicken stock
Salt and pepper to taste
In a large dutch oven, heat 2T. oil over medium-high heat. Add crumbled linguica and cook 4 minutes. Add onion and carrot and cook until onion is soft – about 5 minutes. Add garlic during the last minute of sauteing.
Add stock, water, kidney beans and potatoes. Simmer 10 minutes, until potatoes are just barely soft. Add kale and cook another 10 minutes. Taste and adjust seasonings accordingly.
This soup is great served immediately, but is even better if you make it ahead of time and re-heat. Enjoy!
Husband Rating – 5 out of 5 – “Absolutely delicious!“