CHORIZO KALE & SWEET POTATO STEW
This quick and easy Chorizo Sweet Potato and Kale Stew is a hearty one pot wonder, bursting with flavor and sure to please a crowd.
Yield 4-6 servings
Number Of Ingredients 17
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.
VEGAN SWEET POTATO, CHICKPEA AND KALE STEW
Vegan, gluten free and added-sugar free - this recipe is appropriate for the 21 day Quantum Wellness Cleanse. I borrowed this delicious dish from the Savvy Vegetarian.
Provided by Ex-Pat Mama
Categories Curries
Time 50m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Heat the beans, broth and bay leaf in a sauce pan over medium heat.
- Heat the oil over medium heat in a dutch oven or wok.
- Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
- Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
- Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
- Stir in the soy sauce and serve.
Nutrition Facts : Calories 306.7, Fat 9.4, SaturatedFat 5.2, Sodium 416.6, Carbohydrate 50.3, Fiber 7, Sugar 16.8, Protein 8
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
PALEO BEEF AND SWEET POTATO STEW
© 2014 Turner Broadcasting System, Inc. All rights reserved. Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
Provided by Turner Broadcasting
Categories Free Of...
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
- Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
- Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
- Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
- Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
- Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.
Nutrition Facts : Calories 282.6, Fat 8.6, SaturatedFat 3.3, Cholesterol 76.2, Sodium 266.2, Carbohydrate 22.4, Fiber 3.6, Sugar 6.5, Protein 30.6
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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