Rose’s Portuguese Kale Stew
Our wine gal Susan has a dear friend from Portugal named Rose. When Rose last visited Susan’s house in Medford, they popped open a nice bottle of Portuguese red, 2017 Niepoort Twisted Tinto, and Rose and Susan went to work in the kitchen. As they chatted and drank, Rose casually gave Susan the step by step instructions for this soup, that is a twist on the classic Portuguese Kale Stew. We were lucky enough to reap the rewards of this recipe when Susan made it for a staff party, and now we’re sharing it with you. Enjoy!
2 tablespoons olive oil, plus more for finishing
1 large onion, small dice
8 ounces Fermín Chorizo Ibérico de Bellota*, sliced 1/4 inch thick
4 carrots, peeled and sliced
10 fingerling potatoes, cut in half
6 garlic cloves, peeled and smashed
1 tablespoon Amore tomato paste*
1 cup dry white wine
1 19 ounce jar Masseria Dauna Pelati peeled tomatoes
4 cups Aneto Chicken Broth*
2 cups water
1 rind of Parmigiano Reggiano*
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 bay leaf
2 cups cooked Rancho Gordo Cranberry beans*, OR
1 15 ounce can beans, drained and rinsed
6 cups chopped kale leaves
1 tablespoon lemon juice
1 pound mussels, rinsed and scrubbed (optional)
*Items with an asterisk can be found at The Cheese Shop of Salem.
In a large heavy bottom stock pot, heat olive oil over medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 2 minutes. Add in the chorizo, and sauté until lightly browned, about 5 minutes. Stir in the carrots, potatoes and garlic, season with salt and pepper, and cook for about 2 minutes.
Make a space in the center of the pot by moving the ingredients off to the sides. Drop the tomato paste in the center and toast for about 1 minute. Pour in the wine, stir and cook until slightly reduced, about 1 minute.
Stir in the crushed tomatoes, chicken broth and water, and bring to a boil. Reduce the heat to low, add in the beans, kale, mussels (optional), cheese rind, chiles (or red pepper flakes) and bay leaf. Cover and simmer until the potatoes and carrots are soft, and the mussels have opened, about 20 minutes.
Squeeze in the lemon juice, and season to taste. Simmer uncovered for another 10 minutes.
Serve in bowls, finished with a little drizzle of olive oil and grilled bread.
Yields 4-6 servings