Chorizo Stew with Kale Recipe

Name: Chorizo Stew with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus some for drizzling; One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons; 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices; Salt and pepper; 1 teaspoon smoked sweet paprika (1/3 palmful); 3 to 4 cloves garlic, peeled and thinly sliced; 2 bay leaves; 1 large onion, quartered lengthwise then sliced 1/4-inch thick; 1 bundle Tuscan kale, stemmed and thinly sliced or chopped; 4 cups chicken stock; One 28-ounce can stewed tomatoes; One 14.5-ounce can chickpeas, drained; 4 Portuguese rolls, toasted

Servings: persons

2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted

1
Heat the oil in a soup pot over medium-high heat.
2
Add the chorizo and render 2 to 3 minutes, then remove to a plate.
3
Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes.
4
Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally.
5
Wilt the kale into the pot, then add the stock, tomatoes and chickpeas.
6
Add the chorizo back to the pot.
7
Bring the soup to a simmer and cook for 10 minutes or so.
8
Serve with the Portuguese rolls drizzled with some oil.
9
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638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, plus some for drizzling, One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons, 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices, Salt and pepper, and more.

Yes, Chorizo Stew with Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Stew with Kale

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