I had never eaten kale until early this year. It's that vegetable that you see in cookbooks and magazines, but you never really see something that calls out to you. But when you get it in your box, you just have to use it up. The first time around I made a kale and white bean soup that instantly made me realize that kale was just a more flavorful version of spinach. This time around it's red leaf kale, and I decided to make another recipe from Eating Well Serves Two. Really, if you are cooking for two you should get this book. Out of all the "for one" and "for two" books I have looked at, I have used this book the most.
This soup is so straight forward that there is no reason for me to really talk about what I did with it. If you can't find chorizo, just use a sausage of your choice. Just make it! I think I am going to make another batch to use up the rest of my kale.
I'm working on Dennis' chopping skills. The potato was simple enough.
Now what you can't tell, is that right before I snapped this picture he was hacking away at the onion (with his tongue stuck out in concentration). This picture was supposed to be captioned "How not to cut an onion." But as soon as I pointed the camera, he started doing it right.
Soup in mouth.
Spicy Potato and Kale Soup
1/4 cup halved and sliced chorizo sausage
1 tsp extra-virgin olive oil
1 small onion, chopped
1 14oz can chicken broth
1/3 cup water
1 small russet potato, peeled and sliced
2 cloves garlic, peeled and halved
4 cups kale, ribs removed, thinly sliced
1/8 tsp freshly ground pepper, or to taste
1. Heat a large saucepan over medium heat. Add chorizo and cook, stirring until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined late; wipe out the pot.
2. Heat the oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add brother, water, potato, and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.
Makes 2 Servings, 1 ½ cups each.