Kale is all the rage right now. From kale cleanse diets to kale chips and salads, it’s the new super food that every foodie loves. Well the Portuguese have known the health benefits of kale for years. Instead of some diet fad, they used it as an every day green vegetable on their plates. One of their most famous dishes is this hearty soup that will feed a family of 12. That’s the parents, kids and pet bunnies. Who knew all those years Gramma was serving it on Sundays, that we were dipping our Portugee rolls into a bowl multivitamin goodness. We just thought it tasted good. I still make this all the time with my family and it’s best enjoyed when the Earth has yet to warm up in the New Year. Here’s the recipe that’s been providing the nutritional benefits from kale to my family for generations. And now it’s yours!
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage)
6 ounces beef tips
Salt and Pepper to taste
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
4 cups beef stock
1 cup split pea soup (8oz can)
1 cup Narragansett Lager beer
1 cup kidney beans
3 tablespoons Pimenta Moida (Portuguese hot chopped peppers)
10 ounces diced potatoes
In a large stock pot, heat the oil over medium-high heat. Brown the beef tips and season with salt and pepper to taste. Then add the garlic and onions and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, pea soup, beer, beans and peppers. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot with a nice Portuguese roll.