Lentil, Kale, and Chorizo Stew

Lentil, Kale, and Chorizo Stew
serves 8

2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving

1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.

2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.

3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.

4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.