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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl. | 2. Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes. | 3. Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes. | 4. Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary. | 5. Ladle the Portuguese kale soup into bowls and enjoy alongside crusty bread. | 6. You can mash a few of the potatoes or beans to create a thicker broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
kielbasa	1/2		diced	512.56	8.8451	29.7103	39.9162
onion	1		diced sweet	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
sea salt	1	teaspoon		-	-	-	-
red chili pepper flake	1/4	teaspoon		-	-	-	-
cherry tomato	1	pint		-	-	-	-
russet potato	1		peeled diced	-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
kale	1	bunch	sliced	-	-	-	-
white bean	15	ounces	canned rinsed drained	1428.8144	264.7134	89.7687	5.0179

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.