chorizo and kale soup
One of my favorite things to do is Swiffer the floors ... and cook in my kitchen. Today was super productive... and not all at once.
I cleaned all my floors and bathrooms. I have 1.5. It's luxurious. I cleaned the tub and I hung up all the coats I've worn in the last two weeks. Things have been a bit busy and off, so while I made my bed every day... all of the clothes and coats ended up in small piles. After I finished all of those things, I watched several episodes of the Brady Bunch and then got suckered into The Love Boat. It didn't feel right to leave for a walk until I knew the old lady survived her onboard surgery for a fractured rib that might have punctured her spleen.
While I was out on my walk, I picked up a pile of chorizo for this soup. One of my favorite soups from last year was this chorizo and lentil soup - so perhaps this is the 2014 iteration of it. Bonus? I got to use two of the last red peppers from my dad's garden.
(Step 1) Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes.
(Step 2) Add in the chopped onion and minced garlic. Reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Stir in the diced red pepper.
(Step 3) Cook for 2 minutes longer, then transfer the contents of the skillet to a pot. Fill the pot with 6 cups of chicken stock, the rinsed beans and add a pinch of saffron. Add torn kale and stir.
(Step 4) Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot.
Shopping List
1 can white beans, rinsed
6 cups chicken stock
Kosher salt
Pinch saffron threads
2 tablespoons extra-virgin olive oil
3 chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Champagne vinegar, to taste
6 cups chicken stock
Kosher salt
Pinch saffron threads
2 tablespoons extra-virgin olive oil
3 chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Champagne vinegar, to taste
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