Chorizo Kale Stew
Broth, soup, stew, whatever its technical name is I’m not sure. What I am sure of though, is that this is a comforting bowl of yumminess that can be ready to eat in just over half an hour. Roasting the sweet potatoes separately allows them to go crispy, adding extra texture to the meal. If you are short on time, or plan to freeze any leftovers, then it is best to add the raw sweet potato to the pan when you add the stock and let it cook in the stew rather than roasting it. I have made it both ways in the past and can’t decide which one is my favourite.