Spanish Sausage and Kale soup (Caldo Gallego)
This soup is rich and amazingly delicious, perfect for a cold day. It is a family favorite and always a hit with guests.
-Have ready 1 pound Chorizo sausage cut in half length wise and then in ¼ inch slices. I use the Portuguese style Gaspar’s Brand found at Publix, it is as near to Spanish as I can find.
3 tablespoons olive oil
1 medium yellow onion chopped
6 garlic cloves finely chopped
6 ounces of salt pork cut into 1/3-inch cubes
10 ounces of dried white, navy or cannellini beans
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 black peppercorns
2 whole cloves
1 quart chicken stock
1 quart water
2 cups of diced potatoes
2 cups or more of chopped kale spine removed. (I prefer The Tuscan variety)
-In a large Dutch oven or heavy soup pot heat 3 tablespoons of olive oil over medium heat, add the sausage and sauté for 3 to 4 minutes. Remove with a slotted spoon and reserve.
-Add the onion, garlic and salt pork and cook until the onion begins to brown about 7 minutes.
-Add the beans, herbs and spices and the stock and water. Increase the heat, bring to a boil, then reduce to a simmer, covered, for 1 ½ hours, stirring occasionally.
-Add the potatoes and the reserved chorizo. Cook another hour partially covered.
-Add the kale and cook for another hour uncovered. (the soup should be quite thick by now, if not, smash some of the beans against the side of the pot and stir in until thickened.
-Season with salt and pepper to taste and Enjoy with some crusty bread and a glass (or two) of red wine!
