paleo chorizo sweet potato and kale stew

Ingredients

• Servings: 8
• 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 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)

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• 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.