A little bit ‘o sweet, a little bit ‘o spicy, and a little bit o’ that good-for-your body kale.

Kale & Chorizo Stew

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6


  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 1/2 pounds ground Mexican chorizo sausage (if in casings remove the meat from the casings before cooking)
  • 1 small head of cauliflower, broken into florets
  • 2 small potatoes, cut into 1/2 inch chunks
  • 3 quarts chicken stock
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • pinch of crushed red pepper flakes
  • 1 large bunch of kale, tough stems removed and torn into bite size pieces (about 4 cups)
  • 1/4 cup parsley, finely chopped
  • salt and pepper to taste


  1. In a large stock pot heat the oil over medium high heat. Add the onions, garlic and chorizo. Cook, stirring to break up the chorizo until the meat is browned up and the mixture is fragrant, about 5 minutes.  Add the cauliflower and potatoes. Continue to cook, stirring occasionally, for about 2 minutes longer. Add the chicken stock, bay leaves, thyme and crushed red pepper flakes. Bring to a boil, then reduce the heat to medium low and simmer until the vegetables are tender, about 30 minutes. Add the kale and continue to cook until the kale wilts down a bit and turns bright green, about 5-8 minutes.
  2. Divide the soup between bowls and serve with parsley and salt and pepper to taste.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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