- 1 medium potato
- 1 bunch Tuscan kale, ribs removed, leaves coarsely chopped
- 1/4 cup chicken stock or water
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 small garlic cloves, minced
- 3/4 pound Spanish chorizo (1 cup cooked)
- 3 tablespoons fresh orange juice
- 1/2 tablespoon fresh lime juice
- 1/3 cup golden raisins
- One 15-ounce jar piquillo peppers (about 15 peppers), seeds removed
- 1 large handful cilantro, coarsely chopped
- Kosher salt
- Freshly ground black pepper
How to make this recipe
Preheat the oven to 425°. Prick the skin of the potato in a few places with a fork. Place the potato in a small, shallow pan and bake until tender when pierced with a knife, about 1 hour. Let the potato cool until it can be handled. Reduce the oven temperature to 350°.
In a large saucepan over moderate heat, add the stock or water to the pan and drop in the kale. Stir until slightly wilted and leaves are evenly coated in cooked liquid. Season with salt, cover with a lid and cook until kale is tender and bright green, about 3 minutes.
Remove lid, and cook for another 2 minutes until water has evaporated. Transfer braised kale to a cutting board and coarsely chop into smaller pieces. Place in a small bowl and set aside.
Cut the potato in half lengthwise and scoop the flesh into the bowl along with kale. Use a fork to lightly mash the potato into pea-sized pieces.
Heat 1/2 tablespoon of olive oil over moderate heat. Add the minced garlic and cook until garlic is fragrant, about 2 minutes. Add the chorizo to pan and stir until garlic bits are incorporated into the meat. Cook until the fat has rendered and meat has slightly browned, about 5 minutes.
Add the fresh citrus juices and raisins and continue to stir, making sure to incorporate the browned bits from the pan, about 1 minute. Add the kale and potato to the pan and cook until ingredients are well combined, about 3 minutes. Taste the filling, and adjust seasoning with salt and pepper.
Oil a baking dish large enough to hold the peppers in a single layer. Drain the peppers well. Using a long, slender spoon, gently stuff the chorizo-kale mixture into the peppers, while being very careful to not tear them. Place the peppers in the prepared baking dish and drizzle lightly with olive oil and season with salt.
Bake the peppers just until the filling is heated through, about 15 minutes. Garnish with cilantro and serve right away.