• Yield: 4 to 6 servings

  • Time: 15 minutes prep, 45 minutes cooking, 60 minutes total

If I had to choose one dish alone to represent my childhood, it would be this. I call this version “new-style” because the kale is cooked only until crisp-tender and is cut into thin strips, which differs from the more traditional version. Ines, my Portuguese friend back home, would be proud. To help cook it within an hour, wait until the potatoes and stock are simmering before slicing the kale.


  • 2 tablespoons olive oil

  • 1 1/2 cups finely chopped yellow onions

  • 1 tablespoon minced garlic

  • 2 pounds potatoes, peeled and cut into 1/2 inch cubes

  • 7 cups chicken stock

  • Salt and pepper to taste

  • 1/2 teaspoon crushed red pepper

  • 1/2 pound chorizo or hot smoked sausage, diced or crumbled

  • 1/2 pound thinly sliced kale

  • 1/2 cup chopped cilantro

  • 1/4 cup chopped parsley

  • 2 tablespoons chopped mint


1. In a large soup pot heat the olive oil and add the onion and garlic. Cook until they are wilted, 4 minutes. Add potatoes and chicken stock, cover and bring to a boil. Season with salt and pepper and add the crushed red pepper. Reduce heat to a simmer and cook until potatoes are tender, 20 minutes.

2. When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, 15 minutes longer. Stir in the cilantro, parsley and mint and season to taste with salt and pepper.

3. Serve with crusty bread.

Emeril Lagasse
Emeril Lagasse is a chef, restaurateur, and televsion and radio personality. He is the chef-proprietor of 12 restaurants and the author of 15 cookbooks. He has hosted more than 2,000 shows on the Food Network, serves as the food correspondent for "Good Morning America" and has a radio program called "Cooking with Emeril." Lagasse has received numerous awards, including Best Southeast Regional Chef from the James Beard Foundation. In 2011, he was honored by the James Beard Foundation for his efforts to further the culinary arts in America, as well as his philanthropic work through the Emeril Lagasse Foundation.