Paleo Chorizo Sweet Potato And Kale Stew Recipe

Name: Paleo Chorizo Sweet Potato And Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 2 tablespoons olive oil; 8 ounces Spanish chorizo, cut into 1/2 inch pieces; 3 stalks celery, diced; 3 carrots, diced; 2 teaspoons ground cumin; 1 tablespoon paprika; 1/2 teaspoon ground turmeric; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 pinch saffron threads; 5 garlic cloves, minced; 2 sweet potatoes, peeled and cut into 1-inch pieces; 8 cups chicken broth; 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces; 1 lemon, juiced; salt and pepper to taste; 1 pinch harissa, or to taste (optional); 1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)

Servings: persons

1 large onion, diced
2 tablespoons olive oil
8 ounces Spanish chorizo, cut into 1/2 inch pieces
3 stalks celery, diced
3 carrots, diced
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch saffron threads
5 garlic cloves, minced
2 sweet potatoes, peeled and cut into 1-inch pieces
8 cups chicken broth
4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
1 lemon, juiced
salt and pepper to taste
1 pinch harissa, or to taste (optional)
1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)

1
Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
2
Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
3
Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
4
Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

1200

kcal

Calories

Fat

Carbs

163

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 19 ingredients. The key ingredients include: 1 large onion, diced, 2 tablespoons olive oil, 8 ounces Spanish chorizo, cut into 1/2 inch pieces, 3 stalks celery, diced, and more.

Yes, Paleo Chorizo Sweet Potato And Kale Stew 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!

Paleo Chorizo Sweet Potato And Kale Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions