RECIPE: Portuguese Kale Soup & Buttermilk Biscuits

Serves 4-6 people | 1 Hour

Portuguese Soup:

Ingredients

• 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

Instructions

• 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:

Ingredients

• 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

Instructions

• 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

Sparkling:
NV Cava or Champagne

Red:
Grenache and Zinfandel.

Beer:
Smoked Porter
Red Ale

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett