Everytime I see Emeril Lagasse’s Portuguese Kale Soup featured in Food Network’s “Best Thing I Ever Ate”, I always want to cook it myself because it looks so appetizing. Problem is, kale in Singapore is expensive most of the time. In my nearby supermarket (Cold Storage) which sources their kales from Australia, they usually sell them for S$5.99 per bundle. So when I saw that they were sale for S$8.95 for 2 bundles, I quickly grabbed a pair without any hesitation. My plan was to use one bundle for my Portuguese Kale Soup and the other one to make crispy kale chips. (Unfortunately, the chips did not turn out to be crispy as I’d expected. I’ll try again sometime and will post another blog once it’s successful and passed the standard of my two judges cum testers.)
Kale has a sturdy texture and is slightly bitter but it is one of the healthiest veggies. Aside from its cholesterol-lowering benefits, kale is also well known for lowering the risk of cancer including bladder, breast, colon, ovary, and prostate. The Daily Mail, named kale and quinoa as the new superfoods for the year 2015.
One challenge that I’ve encountered with Chef Lagasse’s recipe is that it requires 15 ingredients. I want something simpler but still has that essential flavor so I adapted Rachel Ray’s Portugese Kale Soup instead. Rachel’s recipe uses chorizo and canned tomatoes but in this adaptation, I used Johnville Polish Sausage and fresh tomatoes.
- 2 tablespoons extra-virgin olive oil
- 3 medium potatoes, peeled and diced
- 1 carrot, peeled and diced
- 2 medium onions, chopped
- 4 to 6 cloves garlic, chopped
- 2 bay leaves, fresh or dried
- 400g kale, stemmed and chopped
- Coarse salt and pepper
- 1 (15-ounce) can garbanzos ( chick peas), drained and rinsed, peeled or unpeeled
- 4 tomatoes, de-seeded and diced
- 4 polish sausage, sliced around 1/4 inch thickness
- 4 cups chicken broth
- ¼ teaspoon red pepper flakes
- grated Parmesan
- Heat oil in a deep pot over medium high heat. Add potatoes, carrots and onions, cover and cook for 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and red pepper flakes and cook until aromatic. Add in the kale and cover until greens wilt for about 2 minutes. Season with salt and pepper. Add garbanzos, tomatoes, chorizo, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 15 minutes longer or until potatoes and carrots are tender.
- Top with grated parmesan and serve with crusty buttered bread.
Shopping Tip (for Singapore-based readers): If you really need kale and you can’t find it in any supermarket in Singapore, you can order it online thru Zenxin Organic.
Cook with love and your heart…trust me your food will come out perfectly! Happy cooking!