Asturian-American Migration Forum

Kale Soup as my güela Sena made it

2 morcillas (with onion, not rice)
4 chorizos caseros asturianos, smoked, or other chorizos
salt pork (about 3 x 4 inches), scored every half inch almost to the rind
large bunch smooth kale, washed and roughly chopped
3/4 cup white beans, soaked overnight
2 medium onions
ham bone or small piece of ham
4 medium potatoes, diced into large cubes
saffron

Cover the salt pork with water and heat. Simmer for 15 minutes and replace the water with fresh cold water. Add the ham or ham bone. Cook at a simmer for an hour or so. Add a pinch of saffron together with the morcillas and chorizos, uncut, and the white beans and kale, roughly chopped. Cook for a half hour on low heat. The potatoes go in last (they cook fastest). When the potatoes are done, it's ready to eat.

The amount of each ingredient are relatively unimportant, and can easily be adjusted to taste. Use smooth kale, carefully washed. Don't use curly kale. It tends to have bugs hidden within it, although they can be removed by swishing it in salty water (They float to the top.).

This is similar to caldo gallego.

Bob:

Was surfing looking for a Chorizo recipe and found this site and your receipe. Looked further into the site and found the kale soup recipe. Man that brought back memories of visiting my guela and eating the soups. Have not had kale soup in over 30 years from this recipe, but still can remember.

Thanks for sharing your recipe.