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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes and slice thinly, about 1/8" thick. | 2. Heat oil in a large stockpot over medium-high heat. | 3. Then, add potatoes and brown. | 4. This will give the soup a deep color and rich potato taste. | 5. Add onions and red pepper flakes, and cook until onions turn soft. | 6. Stir in garlic, then add broth and bring to boil. | 7. Reduce heat and simmer 10–15 minutes until potatoes are done. | 8. Meanwhile, peel casing from pepperoni. | 9. Slice pepperoni into 1/4"-thick pieces. | 10. Heat skillet over medium heat and add slices. | 11. Render and lightly brown on both sides. | 12. Drain on paper towels. | 13. When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them! | 14. Try to simply chunk them enough so the broth thickens. | 15. Now add the drained pepperoni. | 16. In batches, stack stemmed kale and slice into shreds. | 17. Add and cook 2–3 minutes. | 18. Season with salt. | 19. Just before serving, stir in lemon juice. | 20. Acid turns the kale army-green if added too early. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
russet potato	2 1/2		peeled sliced	-	-	-	-
yellow onion	2	cups	diced	128.0	29.888	3.52	0.32
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
pepperoni	1/2	lb	peeled sliced	1142.4026	2.6747	43.6334	104.9016
kale	4	cups	stemmed sliced	31.36	5.6	2.7392	0.5952
salt				-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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