Kale: The Leafy Green Monster

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Serious Eats


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3 tablespoons olive oil

1 large onion, chopped

8 ounces Spanish chorizo, chopped

2 teaspoons smoked paprika

1 1/2 lbs russet potatoes, peeled and cut into 1/4 inch slices

8 cups low-sodium chicken stock

1 1/2 lbs kale, stemmed and torn into small pieces (about 16 cups, although I suggest halving this amount)

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