Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 1/2 tablespoons olive oil
- 2 cups chopped yellow onion
- 6 garlic cloves, minced
- 7 ounces dry-cured Spanish chorizo, diced
- 6 cups unsalted chicken stock (such as Swanson)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 pound small red potatoes, quartered
- 1 (14.5-oz.) can unsalted diced tomatoes, drained
- 12 ounces curly kale, tough stems removed, leaves torn
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Directions
Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.
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