Chorizo Stew with Kale

• 2 tablespoons olive oil, plus some for drizzling
• One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
• 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
• Salt and pepper
• 1 teaspoon smoked sweet paprika (1/3 palmful)
• 3 to 4 cloves garlic, peeled and thinly sliced
• 2 bay leaves
• 1 large onion, quartered lengthwise then sliced 1/4-inch thick
• 1 bundle Tuscan kale, stemmed and thinly sliced or chopped
• 4 cups chicken stock
• One 28-ounce can stewed tomatoes
• One 14.5-ounce can chickpeas, drained
• 4 Portuguese rolls, toasted

1. Heat the oil in a soup pot over medium-high heat.
2. Add the chorizo and render 2 to 3 minutes, then remove to a plate.
3. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes.
4. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally.
5. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas.
6. Add the chorizo back to the pot.
7. Bring the soup to a simmer and cook for 10 minutes or so.
8. Serve with the Portuguese rolls drizzled with some oil.
9. Get Rachael's shopping list for this episode's recipes here.

olive oil, spanish chorizo, starchy potatoes, salt, sweet paprika, garlic, bay leaves, onion, kale, chicken stock, tomatoes, chickpeas, rolls

Taken from www.foodnetwork.com/recipes/rachael-ray/chorizo-stew-with-kale.html (may not work)