Ingredients1 h 20 m servings 565
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
- Chef's Note:
- I recommend trying to find Portuguese linguica, but pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo. As usual, feel free to adapt this as you see fit, but I wouldn't change the recommended russet potatoes.
Per Serving: 565 calories; 25.6 62.1 25.1 56 2851 Full nutrition
ReviewsRead all reviews 13
I broke with tradition and substituted cauliflower for the potatoes, which also imparted a nice creamy texture to the soup. My family honestly could not tell the difference and the transformed ...
My only change was to add some garlic with the onions. My wife and I both enjoyed it.
Wife and I loved it, we used chorizo sausage and kale in ours and it turned out great. Needed to add in a little olive oil for sauteing the onions after the sausage was browned as the chorizo di...
I made this using a 1 pound head of cauliflower and 2 pounds of potatoes since I had that. I actually found the correct sausage but I ended up putting in the whole package (1 pound). Did every...
Delicious Used "regular"kale instead of dinosaur kale the second time we made this soup and it was just as delicious. We used hot italian sausage, and it works too.
Made this using Cuban cantimpalo and the hubs loved it. And the best part is he hates kale so I get him to eat it this way with a very easy, hearty winter soup.
I used smoked sausage because I’m not a big fan of chorizo. I used chicken broth which made the soup very rich. When I make it again I will used low sodium chicken broth OR not add any salt. It ...