Dutch Stamppot with Kale and Plant-Based Chorizo

Ingredients

• 2 lb Potatoes, peeled and cubed
• 1 bunch Kale, chopped
• 12 oz Plant-based chorizo, sliced
• 1 medium Onion, chopped
• 1/2 cup Vegetable broth
• 2 tbsp Olive oil
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place the 2 lb Potatoes, peeled and cubed, into a large heavy-bottomed pot. Cover with cold water by about 1 inch. Add 1 tsp Salt to the water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and set them aside.
2. 2While the potatoes are boiling, heat 2 tbsp Olive oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the 1 medium Onion, chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the 12 oz Plant-based chorizo, sliced, to the skillet. Cook for another 5-7 minutes, stirring, until the chorizo is lightly browned.
3. 3Add the 1 bunch Kale, chopped, to the skillet with the onions and chorizo. Cook for 5 minutes, stirring frequently, until the kale has wilted down. Remove the skillet from the heat.
4. 4In the large heavy-bottomed pot where the potatoes were cooked, add the drained potatoes back. Add 1/2 cup Vegetable broth, 1 tbsp Dijon mustard, and 0.5 tsp Black pepper. Mash the potatoes using a potato masher or a sturdy fork until they are mostly smooth. Some small lumps are okay.
5. 5Add the cooked kale and chorizo mixture from the skillet into the mashed potatoes. Stir everything together well until evenly combined. Taste and add more salt or pepper if desired, but no extra salt or pepper is listed in the ingredients.
6. 6Serve the Dutch Stamppot hot immediately.

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