This recipe is modified from a traditional Portuguese Green Soup called Caldo Verde. I use kale, reduced sodium gluten free organic chicken broth, and more kielbasa than in the traditional recipe. I also do not add any salt and frankly think extra salt would be too much. This soup is a meal in itself, especially when served with a hearty bread. For those of you who are gluten free, brown rice bread works well with this.
Ingredients
1 lb. or a little more kielbasa
1/4 lb. or more kale
1/4 cup olive oil
2 large yellow onions, chopped
4 potatoes, 1 - 1 1/2 lb. total weight, peeled and thinly sliced
4 cloves garlic, finely minced
56 oz chicken broth
ground pepper to taste
Preparation
- Bring a saucepan three fourths full of water to a boil. Prick the kielbasa 3 or 4 times with a fork and add boil for about 5 minutes. Use tongs to transfer kielbasa to a cutting board and let cool for 10 minutes or so. Then slice thinly. Discard the water.
- Rinse and drain the kale. Remove the stems. Working in batches, stack and roll the leaves like a cigar and cut crosswise into very thin strips. Set aside.
- Warm the olive oil in a large saucepan (I use a dutch oven) over medium heat. Add the onions and sauté about 10 minutes until tender and translucent. Raise the heat to medium high, add the potatoes and garlic, and sauté, stirring often, until slightly softened. This should take about 5 minutes.
- Add the broth, cover, and simmer over low heat for about 20 minutes until the potatoes are very soft. Scoop out 2 cups of potatoes and mash well. Return the potatoes to the pan, add the kielbasa, and simmer about 5 minutes until the kielbasa is thoroughly cooked.
- Stir in the greens and simmer uncovered for 3 - 5 minutes at most, stirring occasionally. Don’t overcook the greens; they should be bright green and slightly crunchy. Season with pepper to taste.
Enjoy!
Nutrition Per Serving (Bowl):
Calories - 422
Total Fat - 31 g
Saturated Fat - 8 g
Cholesterol - 33 g
Sodium - 1275 mg
Fiber - 6 g
Protein - 13g
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