Kale Stew With Chorizo Recipe

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Kale Stew with Chorizo

Marion Wilting


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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10 Min
40 Min
Stove Top


1 lb
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 oz
chorizo, medium
1 tsp
smoked paprika
salt, to taste
pepper, to taste
1 Tbsp
olive oil or coconut oil


1Dice sweet potato (about 1/2 inch cubes). In a large skillet, heat oil and fry potato cubes until lightly brown.
2Add kale, tomatoes, sliced chorizo, kidney beans, salt and pepper to taste and smoked paprika.
3Cook on medium heat for about 30 minutes (may be less, until kale and potatoes are soft).

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Gluten-Free, Dairy Free