Yup. Battling the early Fall cold season. Lucky for me, there’s a pack of spicy smoked Chorizo sausage waiting in my fridge. I wanted to keep a bit of a Spanish theme, so I stuck to mostly paprikas, garlic and thyme to season it. (Is “paprikas” a word? Even if it’s to refer to three different kinds of paprika?)
This is just a simple stew, not rocket surgery, so you can substitute anything you like. Just make sure to use a nice smoked sausage instead of a fresh sausage – they have a very different flavour profile and require different cooking times. The smokiness is key.
Veg? No worries – just double the amount of smoked paprika and garlic and start with one to two tablespoons of oil. You could add something a little chewier, like tofu, but it’s not really necessary.
Kale Stew with White Bean & Smoked Chorizo
- 1/2 pound smoked chorizo sausage, coarsely chopped
- 4 cups white beans, cooked and rinsed
- 2 pounds kale, ribs removed and ripped into (approximately) 1-inch chunks
- 1 large onion, peeled and diced
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon hot paprika or chile flakes (optional)
- 1 teaspoon salt
- 2 cups diced peeled tomatoes, fresh or canned*
- 4 cups light broth (i.e. chicken or vegetable)
*If using canned tomatoes, this measurement assumes they have been drained. To avoid unnecessary waste, you can substitute the juices from the canned tomatoes for some of the broth. It will change the flavour slightly, but it won’t be bad! A 28oz can of tomatoes is the perfect size for this.
- Heat a heavy pot or dutch oven over medium-high heat, then add the sausage. Let it cook until the fat cooks out and the sausage browns a little bit, about 5-10 minutes.
- Add the minced onion, and let it cook until it is translucent. Add the garlic, paprikas, thyme, chile flakes and salt.
- Add the white beans, mix well, and cook for 2-5 minutes.
- Add the tomatoes, stir well and cook for another couple of minutes, just to allow it to mix in well.
- Add the kale by the handful, allowing it to wilt and cook down a bit.
- Add the chicken broth (and tomato juice, if using), stir, and turn the heat down to low. Allow the mixture to simmer for about 20 minutes with the lid partially off. The stew should thicken, and the beans should be very tender.
Serve this on its own, or alongside a good crusty loaf of bread, or over rice or quinoa.