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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chorizo Stew with Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions