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Yield
1 Gallon, or about 5 servings
Nutritioni
Ingredients

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

Instructions
  1. Heat the oil in a saucepot large enough to hold all the ingredients.
  2. Add the onion, garlic, fennel seeds, saffron or annatto or turmeric and Piri Piri Spice. Sauté for 2 minutes to soften.
  3. Add the potatoes, squash and water or stock and bring to a boil. Simmer for 35-40 minutes until vegetables are tender.
  4. Puree with a hand held immersion blender or for a chunkier version mash with a potato masher. Continue to simmer
  5. Add the thinly sliced kale. If using chorizo and chick peas add now. Continue to simmer for 10 minutes longer.

 

Chef Steven Petusevsky

Nutrition

Calories: 190
Total fat: 6g
Saturated fat: 1g
Sodium: 230mg
Carbohydrate: 35g
Fiber: 6g
Total Sugar: 8g
Added Sugar: 0g
Protein: 5g

Yield: 1 Gallon, or about 5 servings


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