Kale Soup With Potatoes and Sausage

By Molly O'Neill

Published Jan. 29, 2023

Kale Soup With Potatoes and Sausage
Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
1 hour 30 minutes
Rating
5(6,402)
Comments
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Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

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Ingredients

Yield:4 servings
  • 1pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins
  • 1large onion, peeled and chopped
  • 2large baking potatoes, peeled and cut into ¼-inch cubes
  • 1garlic clove, peeled and minced
  • 1½bunches kale, stemmed and coarsely chopped (about 6 cups)
  • 4cups chicken broth, homemade or low-sodium canned
  • 1tablespoon balsamic vinegar
  • 2teaspoons kosher salt (such as Diamond Crystal)
  • Freshly ground black pepper
  • 3plum tomatoes, cored and cut into ½-inch dice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

612 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 27 grams protein; 1535 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

5 out of 5
6,402 user ratings
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Comments

Jeannine M.

I loved this soup but I don't think it needed the 2 tsp of salt. Once the linguica rendered its fat it was really quite salty on its own. If I were making it again I would taste it after simmering with chicken broth and vinegar and then add only as much salt as needed.

Jeanne Medeiros

Hi - I am 100% Portuguese and I have to call out the one false note in this recipe - balsamic vinegar. My mother and grandmother never used it and probably never heard of it. They always used cider vinegar

Ruth S

Some traditions add white beans. And more tomatoes. Getting good linguica is primary.

Sharon

This was really good. The only things I did differently was I cook it for half the amount of time so my potatoes were still in the perfect condition. I added a little of the paprika like everyone else did. I never put the greens in the pan. I put them in the bottom of the bowl before I pour my soup so they’re not dedicated. And I sprinkled a little Fawnn top and added some red pepper. I will definitely be making this again.

Sharon

@Sharon. There’s a lot of typos in that comment. I wasn’t paying attention whilst dictating. I used to feta on top.

Vance H

I made this with a combination of Kale and Collards because its what I had in my CSA this week. Honestly next time make just make with collards. They add a nice heft. Also I added a pad of butter to help tame the acidity a smidge

Dave

Very good and easy! We used better than boullion (added no extra salt) and andouille sausage (couldn’t find whole sausages of the kind recommended). Don’t skip the balsamic vinegar. 5 stars!

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