Red Russian Kale and Chorizo Soup

By pressurecooker

This lightly spicy soup shows off the heirloom kale's tender texture and mile flavor.

Ingredients

• 8 oz. Spanish chorizo, thinly sliced crosswise
• 1 T olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1/2 tsp each red chile flakes and pepper
• 7 cups reduced sodium chicken broth
• 3/4 lb. russet potatoes, peeled and chopped
• 12 oz. Red Russian kale, or other kale, stems removed and leaves cut into slender ribbons
• Kosher salt (optional)

Preparation

Step 1

1. Cook chorizo in oil in a pot over medium high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.