Paleo Chorizo Sweet Potato And Kale 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.

PALEO CHORIZO SWEET POTATO AND KALE STEW

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.

BEST EVER CHORIZO & VEGETABLE STEW

Steps:

• Prepare all the ingredients first.
• Heat coconut oil in a medium saucepan over medium-high heat. Add the onion, chorizo, carrot and celery and sauté for 2-3 minutes, stirring frequently, until slightly softened and golden. Chorizo will start to release some fat, in which the vegetables will cook.
• Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
• Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
• Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
• By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then, take off the heat and add freshly chopped parsley.
• Serve as is or with a side of steamed or sautéed greens.

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.

SAUSAGE & SWEET POTATO SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat. Cook the sausage in the olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.
• Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.

CHORIZO SAUSAGE SWEET POTATO FRITTATA WITH CARAMELIZED ONIONS {PALEO & WHOLE30}

Steps:

• First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
• While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
• Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
• Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
• Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
• By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
• In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
• Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.