Call us now 617-720-2422

Seasonal Recipes with Eli: Portuguese Kale and Chorizo

Using locally produced kale from Maya Papaya CSA (a food share program from Vermont) I was able to transform a veggie which many people don't love into something delicious. I used a Rachel Ray recipe to make a Portuguese Kale and Chourico soup



Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

I find that boiling the kale removes the bitter flavor that can be a turn off for some. Instead of serving it with bread (not the healthiest carb), I fried up some plantains in coconut oil (a healthy fat) to serve along side it. To make it even more flavorful try adding in your favorite fresh herbs!

Link to Recipe


Eli Andler CPT



Request Information Now!