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Spicy Chorizo and Kale Stew with Crusty Sourdough
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 12 ounces spicy chorizo, sliced into rounds
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 can (14 ounces) diced tomatoes
  • 4 cups chicken broth
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste
  • 1 loaf crusty sourdough bread, sliced

Instructions
 

  • Place a large pot over medium heat and add the chorizo slices. Cook until the edges brown and the fat renders out, about 5 minutes.
  • Add the diced onion to the pot and stir. Cook until the onion softens, about 4 minutes.
  • Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  • Pour in the diced tomatoes and chicken broth. Season with salt and black pepper. Bring the mixture to a simmer.
  • Add the chopped kale and stir it into the broth. Simmer for 10 minutes until the kale is tender.
  • Taste and adjust salt or pepper if needed. Ladle the stew into bowls and serve with slices of crusty sourdough bread on the side.

Notes

Simmer the stew a few extra minutes if you want a thicker broth. The sourdough holds up best when sliced thick so it does not fall apart in the liquid. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If the chorizo is very spicy, reduce the red pepper flakes by half on the first try.
Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Wooden Spoon, Knife