Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Portuguese Kale Soup


  • 1 lb kale
  • 1 lb potatoes
  • 1 lb sausage (linguica or chorizo)
  • 1 c chopped onions
  • c chopped carrots
  • 2 tsps chopped garlic
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 2 qts chicken stock or combination beef or chicken
  • 3 lb peeled chopped tomatoes or use canned
  • 1 15oz can kidney beans
  • Salt & pepper

Strip the leaves from washed kale and chop 6-8 cups lightly packed.

Drain and cut the potatoes into -inch slices, set aside.

Sauté onions, carrots and garlic in oil and butter, cook until soft.

Add potatoes and broth, simmer partially covered for 15-20 minutes or until the potatoes are cooked.

Stir in tomatoes and kidney beans, simmer 10-15 minutes.

Add kale and sausage, cook 5-10 minutes longer, season to taste.

Serves 6-8.

Apple Pie Pumpkin Pie Raspberry Sugar Cookie Muffins Sugar Cookies Spinach Pear Salad Trish’s Sweet & Sour Chicken
Blueberry Cinnamon Cake Chocolate Chip Cookies Peanut Butter Choc. Chip Cookies Macaroni & Cheese Rhubarb Pie Cream Sauce with Ham and Pea Pasta
Ginger Bread Cookies Napa/Savoy Cabbage Noodle Salad Cinnamon Rolls Golden Glory Knots Almond Christmas Balls Chocolate Raspberry Thumbprints
Vanilla Sheet Cookies Currant Tarts Toffee Bars Gingersnaps Brown Bread Boston Baked Beans
Fresh Berry Pie Granola Portugese Kale Soup Italian Zucchini Pie Cashew Burgers Cauliflower



©2005-2016 Fay Butler