Chorizo Kale Sweet Potato Stew Food

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

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.