- 1 large onion, diced
- 2 tablespoons olive oil
- 8 ounces Spanish chorizo, cut into 1/2 inch pieces
- 3 stalks celery, diced
- 3 carrots, diced
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pinch saffron threads
- 5 garlic cloves, minced
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 8 cups chicken broth
- 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
- 1 lemon, juiced
- salt and pepper to taste
- 1 pinch harissa, or to taste (optional)
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)
- Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
- Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
- Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
- Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
05/17/2018
recipepes.com
Paleo Chorizo Sweet Potato and Kale Stew, recipe
PT15M
PT1H
5
455 calories
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