2 tablespoons olive oil
1 large onion, peeled, diced
6 cloves garlic whole, peeled
2 teaspoons fennel seeds
½ teaspoon saffron, annatto, or turmeric
1 teaspoon Piri-Piri spice or 1 fresh jalapeno pepper, halved and seeded.
2 large all-purpose potatoes, peeled, diced
A large chunk Calabasa squash or butternut squash, peeled and diced (4 cups)
2 quarts water, chicken, or vegetable stock
1 bunch black kale (Lacinato), or collard greens, rolled and sliced very thin
Salt and pepper to taste
Optional: 2 cups sliced or cooked crumbled chorizo sausage
Chef Steven Petusevsky