Hearty Hotpot with a Mediterranean Touch

Kale doesn't always have to be served traditionally with smoked pork and German sausage. This recipe presents a refined outdoor cooking variation: kale with spicy chorizo, tender shrimp, and crispy pine nuts.

In a Dutch Oven, the ingredients develop particularly intense flavors. The result is an aromatic stew with an exciting combination of hearty, spicy, and subtly Mediterranean notes.

Ingredients (approx. 4 servings)

3 onions
1 clove of garlic

150 g chorizo (mild or spicy)
300 g waxy potatoes
400 g fresh kale

300 g shrimp (peeled and deveined)
30 g pine nuts

4 tbsp olive oil
1 liter chicken broth

3 pickled piri-piri chilies

1 organic lemon

1 pinch of cumin
1 pinch of sugar

Salt and pepper

Preparation

1. Prepare Ingredients

Finely dice onions and garlic.

Slice the chorizo.

Peel potatoes and cut them into small cubes.

Wash the kale, remove thick stems, and cut into strips.

Rinse shrimp in cold water and pat dry.

2. Sauté the Base

Preheat the Dutch Oven and heat 2 tbsp of olive oil.

Sauté onions and garlic until translucent for 3–4 minutes.

Season with a pinch of cumin.

Add the chorizo and fry briefly until lightly browned.

3. Cook Potatoes

Add the potato cubes and roast for a few minutes.

Pour in the chicken broth and add a pinch of sugar.

Close the lid and simmer gently for approx. 15–20 minutes until the potatoes are almost done.

4. Add Kale

Stir in the kale and cook for another 8–10 minutes until it wilts and becomes tender.

5. Poach Shrimp

Add the shrimp to the pot and poach for 3–4 minutes until they turn pink and are cooked through.

6. Prepare Topping

Toast pine nuts in a dry pan until golden brown.

Finely chop the piri-piri chilies and mix with the remaining 2 tbsp of olive oil and some lemon zest.

7. Serve

Season the kale stew with salt and pepper to taste.

When serving, sprinkle with toasted pine nuts and drizzle with a little lemon oil.

Serving Suggestions

Especially good with:

• crispy baguette
• ciabatta
• baked potatoes

Thanks to Chopstick BBQ  for the delicious recipe idea!