New Bedford Portuguese Kale Soup

Mom once made her own version of this, based loosely on the recipe she'd seen or made once before. We were excited by the prospect that she had created it, and briefly named it "Picard Soup". It's actually portuguese, not ours, but very delicious.

I once made my own version based on my foggy memory of it. It included 2 of the 3 most important bits--the kale and kielbasa--and also included beets for color and sweetness, kasha grains, and white pepper for some spice. If you try the kasha, which adds its own lovely nutty flavor, be careful not to add too much, because it will expand significantly!

1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled (optional)
1-1 chourico or linguica, sliced
8 cups chicken broth
1/4 cup Olive Oil
1-2 cloves garlic, peeled and crushed
1 can kidney beans
1 bay leaf
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt, & pepper to taste

• Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.
• Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
• If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillion granules.
• See information below about making broth from scratch for those days when you have the time.
• Add potatoes, kale, and simmer additional 30 minutes.
• Add beans if desired.
• I think I put parmesean on when serving