Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill's Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Jane's Kale Soup Jane Cabral Adams Jane Cabral Adams's kale soup is very similar to my mother-in-law's. Her daughter, my good friend Roxana, has one caveat, when making her soup. Roxana will only use cannellini beans. She is adamant on the subject of the beans.   1 lb. kale 1/4 lb. salt pork 1 med. onion 2 large Maine potatoes cut in large cubes 1 lb. linguiça 1 can dark red kidney beans, drained Freshly ground black pepper to taste   Remove the stems from the kale and tear it into large pieces. Wash and drain. In a large kettle put the kale, salt pork, onion and pepper. Add enough water to almost cover kale and bring to a boil. Simmer 10 minutes, covered. Cut the linguiça into 1/2 inch slices. Place in a small pan and cover with water. Simmer 10 minutes. Drain. Add linguiça and potatoes to the kale. Simmer 10 minutes longer or until the potatoes are cooked. Add the kidney beans and cook until heated through. Serves 4 to 6