Chorizo Kale Sweet Potato Stew Recipes

CHORIZO KALE & SWEET POTATO STEW

Steps:

• Preheat oven to 375. Heat 1 tbsp olive oil in a large dutch oven over medium high heat. Add chorizo and reduce heat to medium. Brown chorizo well on all sides. Transfer to a baking sheet and cook in the oven for 10 minutes. Remove and allow to cool.
• If desired, skim some of the extra oil/fat from dutch oven. Add onion and red bell pepper, sprinkle with salt and pepper and cook until softened and just beginning to brown (6-8 minutes). Meanwhile, slice chorizo links into 1/2" rounds. (Chorizo won't be cooked all the way through at this stage, but it will finish cooking in the stew)
• Add garlic, paprika, cayenne, dried thyme, tomato paste and stir. Cook, stirring frequently, until fragrant (about 1 minute).
• Add bay leaf, chorizo rounds & juices, white beans, sweet potato and vegetable broth into the pot. Bring to a boil. Reduce heat to medium and cook until flavors have melded and sweet potato is fork tender (about 15 to 20 minutes).
• Remove from heat and stir in the baby kale and sherry vinegar. Season with salt and pepper to taste.
• Top with fresh cracked pepper & basil chiffonade (if using) and serve with a hearty chunk of bread.

CHORIZO STEW WITH KALE

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
• Get Rachael's shopping list for this episode's recipes here.

PALEO CHORIZO SWEET POTATO AND KALE STEW

Steps:

• 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.
• 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.
• 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.
• Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

POTATO SOUP WITH KALE AND CHORIZO

Steps:

• Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
• Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Divide soup among bowls. Top with croutons and serve.
• *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.