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About the Dish

  • Mexican Chorizo

    Mexican Chorizo

  • Yellow Onion

    Yellow Onion

  • Spring Onion

    Spring Onion

  • Celery

    Celery

  • Thyme

    Thyme

  • Bay Leaf

    Bay Leaf

  • White Wine

    White Wine

  • Sweet Potatoes

    Sweet Potatoes

  • Diced Tomatoes

    Diced Tomatoes

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Kale

    Kale

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Peel and dice onion. Trim roots from green onions and thinly slice. Halve celery lengthwise, and thinly slice crosswise. Peel and chop garlic. Pick thyme leaves. Peel sweet potato; halve lengthwise, and cut crosswise into 1/2-inch thick pieces. Separate kale leaves and stems; roughly chop kale leaves, and finely chop stems. Pick and chop parsley leaves.
2
In a saucepot over medium heat, add oil and chorizo. Cook chorizo, stirring continuously, 4-5 minutes. Add onion, green onion, celery and garlic. Cook 4-5 minutes more.
3
Add thyme, bay leaf, wine and 1 teaspoon salt. Simmer 3 minutes. Add sweet potato, tomatoes, 4 cups water and bouillon cube. Increase heat to high; stir while mixture comes to a simmer. Reduce heat to low, and cook 12-15 minutes, or until sweet potato is just tender.
4
Add kale, stir to incorporate and cook 4-5 minutes longer. Remove and discard bay leaf.
5
Remove stew from heat; let rest 4-5 minutes. Taste and adjust seasoning as desired with salt and pepper.
6
Divide the soup into 2 bowls, and top with chopped parsley. Enjoy!