2 tbsp cooking oil, butter, or lard
1 large yellow onion
5 cloves garlic
1 inch ginger about 2 tsp grated
2 stalks celery
1 large or a few small potato
2 stalks leeks about 2 cups
1 jalapeño
1 cup chopped kale
2 tsp coriander
1/2 tsp turmeric
1 tsp smoked paprika
Salt and pepper to taste
OPTIONAL: Parsley to garnish
Instructions
- Chop up the potato. The smaller the pieces, the quicker the potato will cook.
- Add the cooking oil to a large frying pan, add the potato into it, cover the pan, and sauté about 5 minutes over medium heat/flame.
- Wash the leeks (give them a good rinse) and slice them up. Peel and chop up the onion, ginger, and garlic. Rinse the celery and chop up the celery stalks.
- Add in the onions, ginger, garlic, and celery, and sauté for about 7–10 minutes over a medium flame/heat. Make sure to stir often so nothing burns.
- Add in the leeks, jalapeño, kale, coriander, smoked paprika, and turmeric, and stir well for another 5+ minutes or until kale has thawed and leeks are tender.
- Remove from heat and season with salt and pepper to taste.
- This next step is completely optional, so, if you prefer, you can serve this dish garnished with some chopped fresh parsley.
- **OPTION: add cooked ground sausage, sliced links, or cooked bacon or ham and make a main dish!
