Anthony Bourdain's Portuguese Kale Soup

Anthony Bourdain and Laurie Woolever’s Portuguese kale soup is the featured recipe, adapted from a Provincetown favorite and introduced via New York Times Cooking. The soup is described as thick and hearty, made with kidney beans, two types of sausage, and plenty of curly kale. The dish was brought to Provincetown by the Portuguese fishing community that has been in the area since at least the 19th century, and the article notes that bowls can still be found in local restaurants. The newsletter also highlights a prosciutto and melon salad with peppery arugula, and Samin Nosrat’s herbed garlic bread, plus other NYT Cooking options to pair with the meal.