Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
45 Mins
Serves 4 to 6

When you're at the farmers' market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.

How to Make It

Step 1

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

Step 2

Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Step 3

Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Ratings & Reviews

deannelc's Review

January 19, 2013
Easy & relatively quick weeknight recipe. I thought the level of spiciness was just right, but it was too spicy for one of my kids. All in all, a good recipe.

DebbieWhitlock's Review

January 05, 2013