Try this Portuguese Kale Soup recipe, or contribute your own.
Suggest a better description1) Bring pot of water to a boil. Prick sausage and blanch in boiling water for 5 to 10 minutes to release fat. Drain; cut into 1/2 inch slices; set aside.
2) Strip the leaves from washed kale and cut diagonally into wide slices (you should end up with 6-8 cups of lightly packed kale.) Wash, peel, and chop potatoes and keep in cold water.
3) In a large saucepan, saute onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add potatoes and broth and simmer, partially covered, for 15 to 20 minutes, or until the potatoes are cooked. Mash the potatoes against the side of the pot (or puress with some of the broth and return to the pot.)
4) Stir in tomatoes and kidney beans and simmer for 10 to 15 minutes.
5) Add the kale and sausage, cook 5 to 10 minutes more, and season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21046g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 27172 | ||
Calories from Fat: 14926 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1658.4g | 2211 % | |
Saturated Fat 486.4g | 2432 % | |
Monounsaturated Fat 681.6g | ||
Polyunsanturated Fat 340.8g | ||
Cholesterol 7697.7mg | 2369 % | |
Sodium 12437.2mg | 429 % | |
Potassium 40706.3mg | 1071 % | |
Total Carbohydrate 988.8g | 291 % | |
Dietary Fiber 192.2g | 769 % | |
Sugars, other 796.6g | ||
Protein 2023.2g | 2890 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27172
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