Hello! I’m just going to start this post with a really short proclamation: This stew is gooooood. Extra o’s are definitely warranted here. NBD. I call it Chorizo Kale & Sweet Potato Stew…
AKA Use Your Bread as a Second Spoon to Soak Up Every Last Drop of Deliciousness Stew AKA I Was So Excited About How Good This Was That I Ran to My Computer to Type up the Recipe ASAP Stew AKA I Know it’s Springtime but Some People [*cough-east-coast-cough*] Just Got a Big Snowstorm Yesterday and Could Probably Use this Dish to Warm Themselves Up With Stew.
There are a couple things about this stew that make it so magical. One, I found some seriously awesome chorizo from the farmers market yesterday and while it was a bit on the pricey side, using it in this type of dish really stretches it far. We don’t splurge on fancy chorizo often at all, but boy was it worth it. Two, you and I both know that I have a very loving relationship with sweet potatoes. So much so that I really do use them in almost everything I make. [Nick kindly mused about future spring/summer dishes saying he was excited about the new colors that would be displayed in my blog posts. AKA less orange, more green.] But they work so well here. The sweet potatoes bring out the slight sweetness in the chorizo and the flavors meld so well.
So anyway, while we’re here and some of us are not quite in springtime warmth just yet, let this be the stew that bridges the gap between winter and spring.
Bridges never tasted so good.
I hope you enjoy this dish as much as we do! Pair it with some hearty bread (remember, your second spoon ^) and your favorite beer or cider.
Happy cooking and happy eating!
This quick and easy Chorizo Sweet Potato and Kale Stew is a hearty one pot wonder, bursting with flavor and sure to please a crowd.
- 1 tbsp olive oil
- 1/2 lb chorizo sausage links (not pre-cooked)
- 15oz canned white beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 large yellow onion, chopped
- 1 large sweet potato, peeled and chopped into bite-sized pieces
- 4 cloves garlic, minced
- a few large handfuls of baby kale
- 4 cups low sodium vegetable broth
- 1 tbsp tomato paste
- 1/2 tbsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper, more to taste
- 1 bay leaf
- 1 tbsp sherry vinegar
- salt and freshly ground black pepper, to taste
- basil chiffonade (optional)
- Preheat oven to 375. Heat 1 tbsp olive oil in a large dutch oven over medium high heat. Add chorizo and reduce heat to medium. Brown chorizo well on all sides. Transfer to a baking sheet and cook in the oven for 10 minutes. Remove and allow to cool.
- If desired, skim some of the extra oil/fat from dutch oven. Add onion and red bell pepper, sprinkle with salt and pepper and cook until softened and just beginning to brown (6-8 minutes). Meanwhile, slice chorizo links into 1/2" rounds. (Chorizo won't be cooked all the way through at this stage, but it will finish cooking in the stew)
- Add garlic, paprika, cayenne, dried thyme, tomato paste and stir. Cook, stirring frequently, until fragrant (about 1 minute).
- Add bay leaf, chorizo rounds & juices, white beans, sweet potato and vegetable broth into the pot. Bring to a boil. Reduce heat to medium and cook until flavors have melded and sweet potato is fork tender (about 15 to 20 minutes).
- Remove from heat and stir in the baby kale and sherry vinegar. Season with salt and pepper to taste.
- Top with fresh cracked pepper & basil chiffonade (if using) and serve with a hearty chunk of bread.
Make sure you are using fresh, uncooked chorizo for this dish.