Portuguese Kale Soup




Redbor Kale

 
The green house is growing 5 kinds of kale. 

Redbor- turns a deep red in the cold, very hardy
Red Russian-more tender and mild, red/purple stems
Black Tuscan- dark blueish green leaves, very tasty
Dwarf Blue-leaves are finely curled and crunchy
Winterbor- similar to Dwarf Blue, very hardy

Portuguese Kale Soup is a winter standard on Martha's Vineyard.  Though traditionally made with the curly blue kale, I have made it with Red Russian and I am considering trying Black Tuscan.  I was first introduced to this soup over 35 years ago when I married Ralph Sylvia.  His sister Betty Norton, would make a big pot that was shared by the whole extended family.  Here is the  recipe:
Portuguese Kale Soup
1 large yellow onion, peeled and minced fine
4 large potatoes
2 quarts cold water
1 pound chorizo or linguica
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. kale, chopped
1 can kidney beans

Saute the sliced sauage with the onion until wited then throw everything else in a pot and cook until potatoes and kale are tender.  This is better the next day.

11/11 Betsy, Enid and Ellen are taking baskets of greens to Tisbury Farm Market.  Lettuce, stir fry mix and bunches of kale. 
Something is eating the broccoli raab and tatsoi in the beds.  Any ideas?

Meeting is November 20th at the greenhouse, 9:30 and the Christmas Party is Sunday, December 5th at the Admiral Benbow Inn from 5:30-8:00 PM.
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