kale stew with chorizo

Name: Kale Stew with Chorizo
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 pound(s) kale, frozen, chopped; 1 medium sweet potato (about 10 ounces); 1 can(s) kidney beans (15 ounces); 1 can(s) tomatoes, canned and chopped, with liquid (15 ounces); 8 ounce(s) chorizo, medium; 1 teaspoon(s) smoked paprika; - salt, to taste; - pepper, to taste; 1 tablespoon(s) olive oil or coconut oil

4 Pinches

Marion Wilting

Updated on Oct 23, 2015

I made this up the other day because I wanted to make something with chorizo. In germany, kale mostly is made with smoked sausage, so I thought kale and chorizo would make a good match. You can add some more spices like allspice or cumin if you wish, but we liked it with just some smoked paprika, salt and pepper. I used medium hot chorizo which was labled gluten free.

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prep time 10 Min

cook time 40 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound kale, frozen, chopped
1 medium sweet potato (about 10 ounces)
1 can kidney beans (15 ounces)
1 can tomatoes, canned and chopped, with liquid (15 ounces)
8 ounces chorizo, medium
1 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
1 tablespoon olive oil or coconut oil

How To Make kale stew with chorizo

Step 1

Dice sweet potato (about 1/2 inch cubes). In a large skillet, heat oil and fry potato cubes until lightly brown.

Step 2

Add kale, tomatoes, sliced chorizo, kidney beans, salt and pepper to taste and smoked paprika.
Step 3

Cook on medium heat for about 30 minutes (may be less, until kale and potatoes are soft).
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