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

Edith's Kale Soup Edith Henrique Codinha   Edith Codinha is my other mother. I grew up eating more meals in her house than I may have in my own. It was in the Codinha household where I first ate kale soup. Edith's family came from a small town in the Algarve. Her husband Seraphine Codinha was born in the beautiful fishing village of Nazaré. This kale soup contains pork as well as linguiça. It is also illustrative of how kale soup has evolved in our day. Not only is a cut of meat used along with linguiça in the soup's preparation, a modern convenience food, Campbell's soup, something the immigrants of 150 years ago would never have had at their disposal, is also added for additional flavor.   1 lb. pork 1 lb. linguiça, sliced 1 large onion, chopped 1 clove garlic, diced 4 medium potatoes, diced 4 carrots, diced 3-15 oz. cans red kidney beans or 1 package of dried kidney beans soaked overnight 1 can Campbell's bean and bacon soup 3 boxes, frozen chopped kale 1 tsp. cumin 1 tsp. Worcestershire sauce 1 tsp. parsley Optional: 1/2 tsp. cayenne or Tabasco sauce   Place the cubed pork, linguiça, onion and garlic in a large soup kettle, cover with water and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour. Leave overnight. The next morning, skim the fat from the pan, de-bone the pork if necessary and cut into bite-sized pieces. Add the potatoes and carrots and bring to a boil. When the potatoes and carrots are nearly tender, add the rest of the ingredients and seasonings and heat through. Serves 6 to 8