Caldo Verde - Portuguese Kale Soup

From the kitchen of One Perfect Bite...We managed to visit Provincetown during Bear Week and the sheer mass of humanity strolling from one end of town to the other was amazing, even for summer in Provincetown. The sight of a thousand strong shirtless males, some nicely ripped, moving in near cadence with the crowd convinced me that I'm that I'm just old, not dead. While the voyeur in me enjoyed every minute of the long stroll down Commercial Street, my inner cook was frustrated. Save for sweets and sandwiches had at the Portuguese Bakery, there was no evidence of Portuguese food in a community that I had expected to be teeming with it. There is more Portuguese food to be found on the streets of Newark's Ironbound than in this town that was settled by Portuguese fisherman. It was a disappointment, but one I knew could be remedied once I was home and had my recipes at my fingertips. So, I settled for yet another lobster and continued my discreet viewing of half-clad males. When we reached home turf, I asked my butcher to order linguica for me, so I could make some of the dishes I had pulled out of mothballs. I picked it up today and thought this soup would be  a perfect way to start our trip down (Portuguese) memory lane. This is a simple soup to make and the only way it can be spoiled is to overcook it. Simmer the soup just until the kale and potatoes are tender and you will have a peasant meal of some distinction. Let it go too long and you'll have a watery mess on your hands. From start to finish,  this hearty soup takes about an hour to prepare. Stretch it with a loaf of good bread and an amazing salad and you'll have the perfect meal to share with your family after a day on the water. Here is how Caldo Verde is made.  

Portuguese Kale Soup - Caldo Verde...from the kitchen of One Perfect Bite courtesy of Heather and Martha Zschock

Ingredients:
2 tablespoons olive oil
3/4 pound linguica, sliced, casings removed
3 medium Yukon gold potatoes cut in 3/4-inch dice
1 cup chopped yellow onion
1 quart chicken broth
1 pound kale, coarsely chopped
2 tablespoons chopped garlic
1(15-oz.) can kidney beans, drained and rinsed
1 tablespoon cider vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Directions:
1) Heat oil in a 4 to 5-quart soup pot set over medium-high heat. When it shimmers, add linguica, potatoes, and onion and saute for 5 minutes, stirring occasionally.
2) Add 2 cups chicken broth, chopped kale and garlic and simmer for about 5 minutes, or until kale wilts. Add remaining 2 cups broth, kidney beans, salt and pepper. Bring to a boil, reduce heat to medium and simmer for 30 minutes, or until flavors have blended and kale is no longer tough. Serve immediately. Yield: 6 servings.

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