Created By: Gourmet Cookbook
Difficutly: easy
Time: 1 Hour
Portion: 6 servings
Ingredients:
3 tablespoons olive oil
1 large onion, finely chopped
1 1/2 pounds large boiling potatoes
8 cups water
Salt
1/2 pound hot Spanish chorizo, cut into 1/2 inch pieces
3/4 pound Lacinato kale, stems and tough center ribs removed, leaves cut crosswise into thin slices
Directions:
Heat oil in a 5-quart heavy pot over moderate heat. Add onion and cook, stirring occasionally, until pale golden, about 5 minutes. Meanwhile, peel potatoes and cut into thin slices.
Add potatoes to pot and cook, stirring occsionally, for 4 minutes. Add water and salt to taste and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are very tender, about 15 minutes.
Meanwhile, cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned about 5 minutes. Transfer to paper towels to drain.
Coarsely mash potatoes in pot (do not drain) with a potato masher. Stir in chorizo and simmer, uncovered, for 5 minutes. Stir in kale and simmer, uncovered, until just tender, 3 to 5 minutes. Season with salt and serve.