Kale in soup, to my mind, quickly suggests two possibilities. One is caldo gallego, named for the northwesternmost region of Spain; the pork-rich soup is also common, thanks to a Galician diaspora, in Dominican cuisine. With a change of protein, kale also figures in many recipes for Portuguese fisherman's stew; this one ($5) featured hake and smoked haddock.
Mermaid's Garden
347-766-8398
www.MermaidsGardenNYC.com
At the New Amsterdam Market, South St. between Beekman St. and Peck Slip, Manhattan
www.NewAmsterdamMarket.org
It looks like a Portuguese/Azoren dish from Fall River or New Bedford MA.
Posted by: Matt | December 20, 2011 at 08:22 AM