Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais
My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.
I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.
1 medium bunch of fresh kale (washed, stems removed and finely chopped)
2 medium pork chops or bone in spare ribs
4 cups of water
4 cups of low sodium chicken broth
2 large red potatoes (unpeeled and chopped into cubes)
2 large carrots (peeled and quartered)
2 cups of butternut squash (chopped into cubes)
1 large onion (chopped)
1 clove garlic (chopped)
1 tablespoon salt
1 teaspoon pepper
3 tablespoons of olive oil
Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.
Add the water and broth and let come to a boil. Add all of the remaining ingredients except the kale and one carrot and bring back to a boil.
Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones. Cut the vegetables in the soup into smaller pieces or leave whole if desired.
Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.