How Do You Make Black-Eyed Pea Stew With Kale And Chorizo?
Black-eyed pea stew with kale and chorizo is a simple, one-pot stew that can be prepared in under and hour, making it ideal for family dinners or quick weeknight meals. Combining the spicy, smoky flavor of ground pork chorizo with the fresh, earthy taste of kale and black-eyed peas, black-eyed pea stew with kale and chorizo is a hearty, satisfying soup that is rich and complex in texture and flavor. Serve this soup with crusty French bread and herb butter and a glass of medium-bodied cold beer. Place a large saucepan over medium heat and spray with nonstick cooking spray. Add the chorizo and fry to 3 to 4 minutes. Remove the chorizo from the saucepan and set aside. Add the olive oil to the pot and heat over medium-high heat. Add the squash, Vidalia onion and carrot. Cook the vegetables for 5 to 6 minutes or until the onion is translucent. Stir in the garlic and cook for 1 to 2 minutes. Add the kale, vegetable stock, tomatoes and 2 cups of boiling water and cover. Reduce the heat to low
