Yes! I’m alive! Well, I should feel bad about the lack of blogging this summer but I was away for most of the time mooching off my amazing mom’s cooking. Nothing like a home cooked meal that just miraculously appears in front of you. And dishes? Try having a dishwasher. After eating I rinse the plate under water and stick it in this amazing machine that washes it for me. Imagine? Getting away from my tiny kitchen (or, as I call it when I’m angry at life for my apartment living, kitchenette) was a breath of fresh air. I got to eat at lots of great restaurants in my neighborhood (Arthur on Smith, Char no. 4, Jolie) and lots of other cool places like Ulivo in Philadelphia and Sobo Café in Baltimore. Anyway, sadly, the dream needs to end at some point but all is not lost! Now I can eat healthier, smaller portions of my own imagination (and save some bucks while I’m at it…hello future kitchen)!
I don’t know about you but I sure feel Fall in the air. Also, after all this restaurant eating, I could use something healthy. I decided to enjoy a little piece of home by making Portuguese Kale and Chourico (phonetically cherise) Soup. I had a bowl at home in Dighton at Georgio’s Restaurant and knew I had to learn it. I’m not Portuguese but maybe I get some points now that I know how to make this. Besides, my best friend is Portuguese…Mrs. Rezendes!
To start with, I used this recipe at Food Network penned by Rachael Ray (shout out to mom for sending it to me). However I have vetted it for you and found some small changes that I think make a difference. Also note the original recipe claims this serves 4. I found this to be more accurately 6-7 servings. If it’s just the two of you I would halve this.
- 2 tablespoons extra-virgin olive oil
- 3 medium yukon gold potatoes diced (I keep my peels on for nutrients)
- 2 medium onions or 1 large onion, chopped
- 4 to 6 cloves garlic, chopped
- 2 bay leaves
- 1 pound kale, coarsely chopped
- salt and pepper
- 1 can garbanzos (chick peas), drained and rinsed
- 1 can diced tomatoes
- 1 pound diced (bite-size) chourico, casing removed
- 1 quart chicken broth (low sodium)
- Warm, crusty bread for dipping
First cook your chorizo (bite-size pieces) and set aside (I always remove the casing). Heat oil in a deep pot (for example, large pasta pot) over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 10 minutes longer or until potatoes are tender. Before serving, pick out bay leaves. Serve soup with hunks of crusty bread.
Note: It might seem like you have too much kale and not enough chicken broth when you first combine everything, but trust me, the soup will look just how you want after everything is together for about 5 minutes.