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" SERVINGS 8 INGREDIENTS 6 ounces chorizo, cut in half lengthwise and sliced 1 tablespoon olive oil 1 onion, chopped 8 cups turkey or chicken stock 8 potatoes, peeled and sliced 6 cloves garlic, peeled, root ends trimmed 1 bunch kale, trimmed, washed and thinly sliced salt, to taste freshly ground black pepper, to taste PREPARATION 1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside. 2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes. 3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper. NUTRITION (based on individual servings) Calories: 251 Total Fat: 12 g Cholesterol: 23 mg Sodium: 382 mg Carbohydrates: 27 g Protein: 11 g "^^<http://www.w3.org/2001/XMLSchema#string>
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