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Kale Soup (Sopa De Couves)
Ingredients
- 1 lb dry red kidney beans washed, sorted
- 12 c. water
- 1 lb Spanish (not Mexican) chorizo or possibly other spicy smoked sausage cut 1/4" slices
- 2 c. torn kale or possibly collard greens leaves
- 2 lrg boiling potatoes peeled, and cut into 1" chunks Salt to taste
- 1/2 tsp dry red pepper flakes or possibly to taste
Directions
- *Spanish chorizo is available at Spanish and some Latin markets.
- Soak beans in water in large pot overnight. Bring beans and water to a boil, add in chorizo, then reduce heat and simmer, covered, till beans are barely tender, about 25 to 30 min. Stir occasionally to prevent beans from sticking to bottom of pot.
- Add in kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook till potatoes are tender, about 25 min. Soup is best when allowed to sit for several hrs. (Reheat before serving.)
- Serve this with crusty peasant bread.
- This recipe yields 8 to 10 servings.
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