Sopa de Couves
(Azorean Kale and Potato Soup)
by David Leite
Serves 8 to 10


 
 Nowhere is Azorean individuality seen more than in sopa de couves—our version of caldo verde (green broth), Portugal’s unofficial national dish. Sopa de couves is made differently in the Azores than on the mainland; on the islands it’s a more rugged, country dish. Variations can include the addition of red beans, ham hocks or beef shanks and a sizable portion of chouriço—not the miserly single slice of the mainland version. Serve this soul-warming soup with crusty peasant bread.
 
   
convert  Ingredients 
1 pound  dried red kidney beans, washed and sorted 
12 cups  water 
1 pound  chouriço or Spanish chorizo (not Mexican chorizo), cut into 1/4-inch slices 
2 cups  torn kale or collard greens leaves, tightly packed 
2 large  boiling potatoes, peeled and cut into 1-inch chunks  
    Salt to taste 
1/2 teaspoon  crushed red-pepper flakes, or more to taste, optional 
    
 
   Method 
1. Soak the beans in the water in a large pot or Dutch oven overnight.

2. Bring the beans and water to a boil, add the chouriço, then reduce the heat and simmer, covered, until the beans are barely tender, about 25 to 30 minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pot. 

3. With a slotted spoon remove half the beans, mashed them well with the back of a fork and scrape them back into the pot.

4. Add the kale, potatoes, salt and red-pepper flakes. Return to a simmer and cook until the potatoes are tender, about 25 minutes. The soup is best when allowed to sit for several hours. Reheat before serving.