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Recipe for :

Kale Soup (Sopa de Couves)
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours plus 8 hours soaking
Serve this with crusty peasant bread. Spanish chorizo is available at Spanish and some Latin markets.


1 pound dried red kidney beans, washed and sorted
12 cups water
1 pound Spanish chorizo or other spicy smoked sausage (not Mexican chorizo) cut into 1/4-inch slices
2 cups torn kale or collard greens leaves
2 large boiling potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon dried red pepper flakes, or more to taste, optional


Soak beans in water in large pot overnight

Bring beans and water to a boil, add chorizo, then reduce heat and simmer, covered, until beans are barely tender, about 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.

Add kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to sit for several hours. (Reheat before serving.)

Serves 8 - 10

David Leite

© 2000 David Leite