New Bedford Portuguese Kale Soup (cooks.com)

11  ounces		kale (2 bunches)
13  ounces		large yellow onion (1 large)
18  ounces		potatoes, peeled (4 med)
14  ounces		linguica, sliced (3 links)
8		chicken broths
2  cups		water
1-1/2  ounces		cloves garlic, peeled and crushed (8 cloves)
450  grams		Cannelloni beans
1		bay leaf
2  ounces		hot pepper, seeded (1 pepper)
1/2  teaspoon		Season with salt and pepper to taste

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Slice linguica and saute in olive oil spray with the onion, chopped garlic, and jalapeno. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.

Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.

If you do not have broth on hand, use 8 bouillion cubes.

See information below about making broth from scratch for those days when you have the time.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.

Serve with portuguese pops (rolls) or crown pilot chowder crackers.

Variations:

Substitute Escarole or Napa cabbage for Kale. Add one pound peeled baby carrots at the same time as you add the potatoes. Add fresh chopped leeks or scallions. Use fresh carrot juice as part of the broth. Add a few fresh parsley, sage, or oregano leaves if you have them.

Starting From Scratch:

This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour.

Serves 7