Chorizo Kale Stew

Chorizo Kale Stew
Every March when the season change becomes official with the equinox signaling the end of winter, Mother Nature always seems to miss the deadline. The buds have yet to appear on the trees, but I am optimistic that change is ahead in the next few weeks. With  temperatures lingering below normal, a hearty and comforting stew is still an appropriate choice for dinner.

I vowed that this chorizo kale stew would be the last stick-to-your-ribs kind of meal until November or December. My requirements were that it had to be both spicy and filling. Pimentón along with Spanish chorizo added heat, and Yukon Gold potatoes gave the chunky tomato broth the heft I craved on a chilly spring evening. I took that first bite and said goodbye to winter.

Chorizo Kale Stew
Chorizo Kale Stew

Serves 4

1 tablespoon olive oil
4 ounces Spanish chorizo, cut into 1/2-inch dice
1 yellow onion, roughly chopped
2 garlic cloves, minced
1 red pepper, cut into 1/2-inch dice
1 teaspoon Spanish paprika (pimentón)
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
4 ounces kale, ribs removed, roughly chopped
1-28 ounce can diced tomatoes
2 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Heat the olive oil in a large saucepan over medium high heat. Cook the chorizo for a few minutes until it releases its oil. Using a slotted spoon, remove the chorizo from the pan. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic, red pepper and paprika and continue cooking for an additional 3 minutes until the onions are completely soft and translucent.

Add the potatoes, kale, tomatoes, chicken stock, salt and pepper and bring to a boil. Reduce the heat and return the chorizo to the saucepan. Simmer for 20-30 minutes until the potatoes are tender and the stew has thickened.

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