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extra-virgin olive oil rounds curly kale potatoes onion garlic kosher salt freshly ground black pepper bay leaves
Viewed: 52 - Published at: 9 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 12 oz. dry-cured Spanish chorizo or linguica, casing removed, sliced into 1/4" rounds
- 1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
- 2 lb. Yukon Gold potatoes, cut into 1" pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp. (or more) kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 bay leaves
- An Instant Pot
Method
- Pour oil into cooker insert and select "Saute." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
- Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
- Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
