RECIPE: Portuguese Kale Soup & Buttermilk Biscuits

Posted by Stephen Barrett on


Serves 4-6 people | 1 Hour

Portuguese Soup:


  • 1 tsp olive oil
  • 150 gm diced pancetta (or three strips of bacon diced)
  • 1 tbsp paprika (preferably smoked, but any paprika will do)
  • 2 shallots diced (can substitute for one small onion)
  • 1 garlic clove diced
  • 1 tsp pepper
  • 2 chorizo sausages
  • 1 ham hock (can be substituted for 1 marrow bone or 1 bone in smoked pork chop)
  • 540 gm canned red kidney beans
  • 1 bunch kale
  • 1800 ml unsalted chicken stock (can top up with water as needed)
  • 3 medium waxy potatoes peeled and cubed
  • 1 tsp white wine vinegar


  • In a large heavy bottomed pot or Dutch oven bring 1 tsp olive oil to medium high heat. Add 150 gm diced pancetta and cook until crispy. This should take 3 – 4 minutes.
  • Add 1 tbsp of paprika, 1 diced garlic clove, 2 diced shallots, 1 tsp of freshly ground pepper and stir.
  • Cut open 2 chorizo sausages and remove casing. Crumble filling into the pot. Mix. Continue to cook for 3 or 4 minutes or until sausage starts to cook.
  • Add 1 ham hock, 1 can of drained kidney beans.
  • Tear all the kale off the stem into small rustic pieces and add to pot. Stir and let cook for an additional 3 minutes.
  • Add 1800 ml of unsalted chicken stock. Bring to a boil then reduce heat to a simmer and cook for an additional 15 minutes.
  • Add 3 peeled and diced waxy potatoes and continue to simmer until potatoes cook. Taste for desired seasoning and add salt and pepper if needed.
  • The longer the soup simmers the more the flavors will develop.
  • Remove ham hock, shred meat back into soup and enjoy!

Buttermilk Biscuits:


  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp sugar
  • ½ tsp salt
  • ½ cup chilled or frozen butter
  • 1 cup buttermilk
  • Extra butter milk for brushing


  • Preheat oven to 425
  • Line a baking sheet with parchment paper.
  • Combine 2 ½ cups all purpose flour, 1 tbsp baking powder, 2 tsp sugar, and ½ tsp of salt.
  • Grate 1 cup butter into mixture and mix together.
  • Pour 1 cup buttermilk into mixture and mix until forms a dough.
  • Flour a clean surface and place dough on surface.
  • Roll until it is 1 inch thick, fold onto itself and roll until it is 1 inch again.
  • Use biscuit cutter or cup to cut biscuits by pressing straight down. Do not twist as it may prevent biscuits from rising.
  • Place biscuits on baking sheet and brush with excess buttermilk.
  • Bake for approximately 15 minutes or until risen and golden on top. Check frequently without opening oven door.
  • Remove from oven, smother with butter, and enjoy!

Drink Pairings

White Wine:
German Riesling

NV Cava or Champagne

Grenache and Zinfandel.

Smoked Porter
Red Ale

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett 

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