CURLY KALE, CHORIZO AND RICE STEW
This stew is fantastically tasty and very simple to make, made with a winning combination of kale, chorizo and basmati rice.
Provided by Angelwings1981
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, sauté the chorizo with a tiny amount of olive oil until golden and crisp; about 5 minutes. Remove from the pan and discard the fat. Add the olive oil, onion, carrot and garlic, season and sauté for 5 minutes. Add the rice, paprika, and stock, then simmer for 10 minutes until the rice is cooked. Add the chorizo.
- In a separate pan, boil some water. Blanch the kale for 2 minutes, drain and rinse in cold water - this helps the kale keep its bright colour and taste. Drain again, then add to the stew. Serve in large bowls.
CHORIZO STEW WITH KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
KALE & CHORIZO BROTH
A meaty stew with a holiday feel that will make you dream of Spain
Provided by Barney Desmazery
Categories Lunch, Soup
Time 45m
Number Of Ingredients 7
Steps:
- Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
- Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
PALEO CHORIZO SWEET POTATO AND KALE STEW
This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley.
Provided by squawk93
Categories Stew
Time 1h25m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 17.8 g, Cholesterol 24.9 mg, Fat 14.9 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 925.1 mg, Sugar 3.8 g
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