The arrival of a new year usually brings the shock that we’re down another year. 2025? Wasn’t it just Y2K? But it also brings the anticipation of spring gardening. The rains provide the time inside to peruse my much-anticipated seed catalogs and daydream about what I will grow in the upcoming season. It also reminds me that I have plenty of winter greens to use, and I need fresh preparation ideas, specifically for all of my Kale. I often have an overflow of kale because it readily self-sows and thrives in cool weather. The leaves are crispier and sweeter and lack the aphids frequently present in summer months. I mentioned last month that I look forward to my family’s favorite Kale Soup, so I figured I must share my recipe. This soup is a Filipino twist on a Portuguese staple called Caldo Verde. Typically a Linquica Kale Soup, you can adapt this recipe with your preferred protein, such as chicken, Italian sausage, or tofu if you are vegetarian. Make it yours, and enjoy using fresh ingredients from your winter garden. Happy Cooking!

Filipino Style Kale Soup

CATEGORY: SOUP

PREP. TIME: 20 Minutes

COOK TIME: 45 Min

SERVINGS: 10

INGREDIENTS:

⅓ Cup Coconut Oil

Large Yellow Onion (diced)

3 Tbs. Garlic

1.5 Lbs Protein Linquica or Chorizo

2 lbs Kale (chopped with stems removed)

5 Cups Coconut Milk

5 Cups Chicken Stock

2 Tbls Soy Sauce

Pepper to taste

Optional: Add 2lbs of peeled potatoes cut into ½ in slices.

INSTRUCTIONS:

In a large saucepan over medium heat, saute onion in oil until translucent (5 min). Add garlic and saute until fragrant. Next, add your protein and saute for around 3-5 minutes. Stir in chopped kale and cook until wilted. Add the coconut milk, chicken stock, soy sauce, and pepper to taste. Bring to a boil and simmer. If adding potatoes, simmer until they start falling apart (30 min). Mash some potatoes for a thicker texture.

The longer the soup sits, the better it tastes. It can also be paired with crusty bread for dipping. It makes excellent leftovers and does well frozen.