Ingredients
1 pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins
1large onion, peeled and chopped
2 large baking potatoes, peeled and cut into ¼-inch cubes
1 garlic clove, peeled and minced
1½ bunches kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
3 plum tomatoes, cored and cut into ½-inch dice
Preparation
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the potatoes and garlic, and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Description
Perfect for a cold night. Add some nice, crusty warm bread and it is a great meal.
Servings
4
Notes
It was the end of the season, and there was still quite a bit of Kale in our garden. This soup offered a wonderful use of the kale. It is nice and thick and very filling. I used a turkey chorizo and it gave good flavor.
Source
Molly O'Neill for the New York Times
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