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Soups and Stews | |
| 2 tablespoons olive oil 1 pound fresh chorizo 4 Yukon Gold potatoes, cubed 1 medium onion, finely chopped 4 cloves garlic, minced 8 cups chicken broth 1 pound kale, stems removed, leaves torn into 1-inch pieces 1/2 cup grated Parmesan Kosher salt and black pepper | |
| Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth. Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes. Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper. | |
Unrated | |
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