This past week in Los Angeles we had blustering winds, sunny hot weather, cooler misty clouds, and an overcast muggy day. All in one week! That’s a lot of weather of LA living! But don’t worry, there’s no snow… we still haven’t had any snow
Chorizo and Kale Soup
One pound of chorizo sausage, quartered lengthwise and then chopped into chunks
1/2 Tbsp coconut oil.
One can coconut milk
2 cups chicken stock
1 cup water
1 medium red onion, diced
1 jalapeno pepper, diced
Enough kale to cover the top of your pot (about 3 handfuls)
1/4 tsp sea salt.
1/4 tsp red pepper flakes.
Add coconut oil to a large pot over medium high heat. Add chorizo and stir for about 1 minute.
Reduce the heat to medium low, then add onion, jalapeno, salt, and red pepper flakes and stir well. Cook until onions are tender.
Next add coconut milk, chicken stock, and water. Raise the heat to medium high again and cook until liquid is simmering.
Cover the surface of the liquid with a big bunch of kale, and then stir the leaves in well.
Lower your heat to medium low, cover and let simmer for 20 minutes.
Adapted From Paleo Pot.