Chorizo Stew with Kale

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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  • 2 tablespoons olive oil, plus some for drizzling
  • One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
  • 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
  • Salt and pepper
  • Salt and pepper
  • 1 teaspoon smoked sweet paprika (1/3 palmful)
  • 3 to 4 cloves garlic, peeled and thinly sliced
  • 2 bay leaves
  • 1 large onion, quartered lengthwise then sliced 1/4-inch thick
  • 1 bundle Tuscan kale, stemmed and thinly sliced or chopped
  • 4 cups chicken stock
  • One 28-ounce can stewed tomatoes
  • One 14.5-ounce can chickpeas, drained
  • 4 Portuguese rolls, toasted


Step 1

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.

Step 2

Get Rachael's shopping list for this episode's recipes here.

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