Collard or mustard greens can be substituted for the kale.
INGREDIENTS 6 ounces chorizo, cut in half lengthwise and sliced 1 tablespoon olive oil 1 onion, chopped 8 cups turkey or chicken stock 8 potatoes, peeled and sliced 6 cloves garlic, peeled, root ends trimmed 1 bunch kale, trimmed, washed and thinly sliced salt, to taste freshly ground black pepper, to taste
PREPARATION 1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.
SERVING SUGGESTION Enjoy with Whole Wheat Irish Soda Bread.
NUTRITION (based on individual servings)
Total Fat: 12 g
Cholesterol: 23 mg
Sodium: 382 mg
Carbohydrates: 27 g
Protein: 11 g
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