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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Yet another Penzey's receipe. Ingredients:
4 tablespoons olive oil, divided |
1 large onion, peeled and minced |
1 large garlic clove, peeled and minced |
6 large potatoes, peeled and thinly sliced |
2 quarts cold water |
6 ounces chorizo sausages, thinly sliced |
2 1/2 teaspoons salt |
1 teaspoon black pepper |
1 bunch kale, cut into small pieces with corse stems removed |
Directions:
1. Heat 3 Tbl. oil in large stock pot.
2. Add onions and garlic, saute for a few minutes. Add the potatoes and saute until they begin to brown.
3. Pour in the water. Cover and gently simmer over medium heat for 30-45 minutes, until potatoes are really soft.
4. While the potatoes are cooking, saute the chorizo in a pan over low heat for about 10 minutes.
5. Smash potatoes lightly with a hand masher. Add the chorizo, salt and pepper to the pot. Cover and cook for 5 minutes.
6. Add the kale and simmer for 30 minutes. If you like your kale really soft, simmer for 1 1/2 hours, uncovered. Add the remaining olive oil and serve.
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