Last year when we were swamped with kale from our CSA I tried out this soup, using the dried kosher turkey sausages rather than linguica and chourico, the Portuguese-style sausages sold in much of coastal New England. (If Sarah is reading, I ask her to chime in as to whether or not I got the word "varkashert" right.) Not quite as good, but not bad either and well worth the effort. Here is the recipe:
- 4-6 ounces dried turkey kubano sausage, sliced (if small) or diced (if large)
- olive oil
- 1 large onion, chopped
- 5 cloves garlic, sliced
- 1 tablespoon smoked Spanish paprika
- 1 or 2 bunches of kale, about 2-3 quarts washed well and cut into 1 inch shreds
- 16 ounce can of kidney or cannellini beans, well rinsed, or about 1/3 pound cooked kidney or white beans (navy or cannellini) -- (see below)
- 2 quarts liquid (chicken or vegetable broth, bean broth if you cook the beans fresh, or a combination, or use water with 1-2 bouillon cubes -- see below)
- 1 medium turnip, peeled and diced, or about 1/2 to 1 cup tender young turnips, scrubbed and diced.
- 1 large russet or yukon gold potato, diced (see below)
- Saute the sausage in 1-3 tablespoons of olive oil on medium heat in a 4-5 quart pot until brown and a bit crisp, about 5 minutes.
- Add the onion and saute until soft but not brown, about 5 minutes.
- Add garlic and saute another minute.
- Add the paprika and stir a few times.
- Add the kale, a very little salt, and black pepper, and stir well. Cover the pot and cook until wilted. You may need to add a bit of the liquid now to move this along.
- Add the beans and the liquid, bring to a boil, and simmer about 20 minutes.
- Add the turnip and potato and cook until tender, about 10 minutes.
- Taste for salt and serve hot.
- This freezes well, but only if you leave out the potato. Add a finely diced potato when you reheat to serve and cook until tender.