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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Using the right potatoes makes a tremendous difference in this recipe, so make sure to use Red Bliss potatoes. Adapted from America's Test Kitchens. Ingredients:
2 tablespoons extra virgin olive oil, plus more for drizzling |
1 onion, chopped (about 1 cup) |
4 garlic cloves |
6 cups low sodium chicken broth |
1 lb red bliss potatoes, peeled and cut into 1-inch pieces (about 4 medium) |
salt |
8 ounces chorizo sausage, halved lengthwise, and cut crosswise into 1/4-inch pieces (linguica, or smoked kielbasa sausage) |
1 sprig fresh savory or 1 sprig oregano |
6 ounces kale, stems removed and leaves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups) |
pepper |
Directions:
1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add 3 cups of the broth, potatoes, and 1/2 tsp salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. (At this point, the soup can be refrigerated in an airtight container for up to 2 days. When ready to serve, bring the soup to a simmer and proceed with the recipe.) Remove the pot from the heat and mash the potatoes in the liquid with a potato masher.
3. until no large chunks remain and the potatoes thicken the stew slightly.
4. Return the pot to medium-high heat. Add the remaining 3 cups broth, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
5. Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt & pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.
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