Portuguese Kale Soup

So, one thing you probably don’t know about me is that I’m half Portuguese. Yep, this blonde-haired, green-eyed girl is half Portuguese. Both of my dad’s parents were full Portuguese.

Here’s my Portuguese dad

and my blonde-haired, green-eyed mom(this is a picture my dad took of my mom as they were celebrating their 30th wedding anniversary in Maui!)

and so here I am, not looking a bit Portuguese.

My grandma’s cooking was pure Portuguese, or at least what I remember of her cooking it was. She was an amazing woman with so many amazing qualities, one of which was the ability to cook some yummy food! She lived with us off and on during my childhood, and again during my teen years when her health started to deteriorate. She and my mom were the antithesis of the stereotypical mother/daughter-in-law, they were very close and my grandma taught my mom much of what she knows now. One thing I am so thankful for is that my grandma taught my mom a lot of her Portuguese recipes. My favorite meal all year is Christmas breakfast; sweet bread, linguica, eggs, fried potatoes and portuguese beans. Mmmmm!

Another favorite meal of mine, is what we call sopas (say it like soupish). As I did some research I found that this is more of a combination between Caldo Verde (green soup) and sopas. It sounds like every family has their own take on how to make it and what they prefer to go into it. I typically rely on my mom when I have a Portuguese food craving but since she and my dad were out of town, it was up to me. My grandma’s sister gave me a recipe and I kinda went off of that and what resulted was pure deliciousness.

Portuguese Kale Soup

Ingredients
1 med/large onion, chopped
4 cloves garlic, minced
1 to 2 tablespoons olive oil
1 lb. beef stew meat, cut into 1 inch pieces
4 cups beef broth
1-15 oz can tomato sauce (I did this to taste using a 28 oz. can so this is approximate)
kosher salt
pepper
1/2 Tablespoon whole allspice
1 teaspoon cumin
2 bay leaves
water
About 1/2 lb of kale, more or less as you wish
2 large (or 3 or 4 med/small) russet potatoes, peeled and cut into about 2 inch chunks

Directions:
Heat 1 tablespoon olive oil on medium-high in a large pot until shimmering. Add onion and cook until tender, about 5 minutes. Add garlic and cook for another 1 to 2 minutes. Watch them carefully you don’t want them to burn! Using a slotted spoon remove the onions and garlic to a plate and set aside.

If needed, add in more olive oil, turn heat to high. Sprinkle meat with salt and pepper and quickly brown on all sides. You don’t want to cook them, you just want to give the pieces a quick sear.

Add the onions and garlic back in the pan, along with the beef broth, tomato sauce, allspice, cumin and bay leaves. At this point, depending on what beef broth you use, you may want to add in some water. The broth should be a fairly clear, reddish-brown color. If it’s a murky red, add some water to water down the tomato sauce. The soup should be pretty brothy. If you feel like you want/need more broth add in some more, this recipe is very forgiving. Bring to a boil. Once it’s boiling, reduce to a simmer and cover for about 1 hour.

After the 1 hour the meat should be pretty tender, if not, let it cook a bit longer. When the meat is ready, add the potatoes and cook for about 5 minutes. Then, add the kale. Cook until the kale is cooked through, about another 10 minutes. At this point I needed to add a little more salt but I waited until the end to see how it tasted.

Serve hot with buttered French Bread and enjoy. Mmmmm…