This time Chef Dillon from the Sail Loft restaurant in Padanaram shares a favorite recipe, kale soup.  Kale soup is a perennial favorite, once again chef Dillon breaks it down for us and his delicious recipe is easy to follow.

Portuguese Kale Soup


2 bunch fresh kale

4 lg potatoes 1/2 inch dice

6 lg carrots 1/2 inch dice

3 lg Spanish onions 1/2 inch dice

1 bunch of celery 1/2 in h dice

2# of chorizo 1# diced 1# ground or chopped fine

2 smoked ham hocks

1 14oz can of white beans. Drain and rinse. (You can substitute traditional red beans or black beans.)

1 14oz can of diced tomatoes in juice

10c of chicken stock. (You can also use beef stock.)

4T olive oil

4T chopped garlic

1T chili powder

2T paprika

1/2t crushed red peppers

Pinch of cayenne



Preheat a large stock pot, add olive oil, add carrots, celery, and onions. Saute for 5 minutes. Add chorizo and saute for 5 minutes, add chopped garlic and ham hocks saute for 2 minutes. Add chili powder, paprika, crushed red pepper, and cayenne pepper. Stir and add potatoes, tomatoes, stock and Kale. Bring to a boil reduce heat and simmer for 45 minutes. Add white beans stir and serve.


Suggestions for serving. I have none this is one it's a perfect, hearty, flavor full soup all on it's own. Although I would love a crusty fresh loaf of bread to go with it.