Best Curly Kale Chorizo And Rice Stew Recipes

Chorizo Stew with Kale image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted

Steps:

Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
Get Rachael's shopping list for this episode's recipes here.

Pasta With Chorizo, Chickpeas and Kale image

Provided by Dawn Perry

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
8 ounces fusilli or other short pasta
1/4 cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
Shaved Manchego, for serving

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.