This is kind of my take on collard greens and ham hocks which I grew up on as a kid in Detroit.
I wanted to eat a bit healthier this week, so I decided to make this delicious Kale and Spanish Chorizo soup. I heard that Kale is supposed to be packed with nutrients and highly considered as a super veggie. So, I wanted to incorporate this into my weekly diet.
But besides the health benefits of it, I love the taste of kale, so does my hubby. We find that it adds so much flavor to the soup’s broth . It has almost a sweet, earthy taste which compliments the spicy chorizo so well. It’s awesome!
So, here is the recipe that I like to cook whenever I am dealing with Kale. Hopefully your love ones will enjoy it too.
1 tsp. of paprika
1 tsp. of red pepper flakes
1 tsp. of pepper
2 tsps. of salt
3 bay leaves
2 garlic cloves minced
1 white potato chopped
1 small onion chopped
1/2 pound of Kale
1 cup of pre-cooked Spanish Chorizo or smoked turkey chopped
6 boneless chicken thighs chopped
2 tbsp. of EVOO
8 cups of water
2 cornmeal baguettes or cornbread (unsweetened) store bought.
Heat up soup pot on medium-high heat with EVOO. Sautee chorizo sausage until lightly caramelized. Add onions and stir until it becomes translucent and then garlic. Toast the garlic for a few seconds before adding the spices. Add 8 cups of water, toss in diced potatoes and chicken pieces and bring to boil. Boil for 10 minutes and reduce the heat to medium. Cook for 30 minutes until potatoes softens and season to taste.
Preheat oven at 300. Cut the cornmeal baguette into halves and brush the interior with butter. Have the buttered side faced down on a baking sheet. Bake for 8 minutes until golden brown.
Tip. If Chorizo sausage isn’t your thing, you could substitute it with a pre-cooked smoke turkey drum stick, it will still lend it a smoky depth flavor. And cornmeal baguettes could be purchase at Highland Farms. Or you could simply buy cornbread. ENJOY!