Portuguese Kale Soup
Votes: 15
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Portuguese Kale Soup - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g of ground turkey
- 450 g fresh kale (rinsed) or 1 pack (280 g) frozen chopped kale (defrosted and drained)
- 1/2 cup dry long-grain white rice
- 1 large onion, chopped
- 1 large clove of garlic, chopped
- 1 teaspoon olive oil
- 2 cans (400 ml each) low-sodium chicken broth
- 4 tbsp of water
- 2 carrots, sliced into circles
- 1 teaspoon crushed dried marjoram leaves
- 1/2 tsp salt
- 1/8 tsp pepper
We recommend
Recipes with similar ingredients: ground turkey, kale, long-grain rice, carrot, onions, garlic, marjoram
Cooking the dish according to the recipe:
- In a large saucepan, cook the ground turkey, onion, and garlic over medium-low heat until softened, about 10 minutes.
If using fresh cabbage, trim the stems and cut them into 1 cm pieces. Set the stem pieces aside. Coarsely chop the fresh leaves. - Pour chicken broth, 4 cups of water, carrots, marjoram, salt, pepper, and chopped fresh kale or frozen kale (if using) into a saucepan. Bring to a boil.
Reduce heat, cover, and simmer for another 15 minutes. If using fresh cabbage, add the leaves to the pan along with the rice at this point. Bring to a boil. Reduce heat, cover, and simmer for another 15 minutes, until the rice is tender.
Categories:
recipe / Dinner / Soups / Meat soups / Portuguese cuisine
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