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2 tablespoons olive oil
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3 cups chorizo sliced in half inch rounds
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3/4 cup onion
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2 tablespoons minced garlic
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1/4 cup coarsely chopped parsley
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3 cups peeled diced potatoes (1/4 inch dice) about two large
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3 quarts chicken broth
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4 cups kale rinsed, stemmed, and torn in small pieces
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Two bay leaves
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1/4 teaspoon dried thyme leaves
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1/4 teaspoon crushed red pepper
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Salt and pepper to taste
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Chopped fresh mint (optional) as a finishing touch
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