Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 8 ounces Spanish chorizo, chopped
- 2 teaspoons smoked paprika
- 1 1/2 lbs russet potatoes, peeled and cut into 1/4 inch slices
- 8 cups low-sodium chicken stock
- 1 1/2 lbs kale, stemmed and torn into small pieces (about 16 cups, although I suggest halving this amount)
Description
Serious Eats
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