Portuguese Kale Soup ~ New Bedford Style

Ingredients:
1-2 lbs fresh kale (or1 pkg frozen)
1 large onion, diced
3 potatoes, diced
2 links or 1# bulk chourico or linguica sausage
8 cups chicken or pork broth*
1/4 cup Olive Oil
6-8 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon* Red Hot Sauce
1 teaspoon paprika
1 teaspoon sugar
Salt and pepper to taste


Directions:
Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Add liquid and sugar~ simmer for 10-20 minutes. No broth on hand? Use 4 tablespoons chicken soup base or 2 tablespoons bouillion granules.
Prep the kale by rinsing & tearing leafy portions from stems. Tear into bite-size pieces. Don't use the stems.. they are tough & bitter. Bring to boil, reduce heat and simmer 2 hours or until the kale is tender.
Add potatoes & beans, simmer 30 minutes.


* Start with 1 teaspoon Red Hot Sauce.. add more to adjust to your own liking.


Traditionally served with Portuguese pops (rolls) or crown pilot chowder crackers.


Starting From Scratch:This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale during the last half hour.