Guy’s Kale Hash06.9.2017
With the weather turning more autumnal, this is a warming dish to leave you satisfied.
This is a real treat on a cold day. You can use any cabbage or sliced Brussels sprouts in place of kale here. To make a complete supper, top with a poached egg. Recipe courtesy of Riverford Organic.
- 300g kale, stripped from its stems (cavolo nero or curly are best for this recipe, but you can use red Russian too)
- 1 tbsp olive oil
- 300g chorizo, chopped
- 1 onion, chopped
- 500g cooked potatoes, cut into 2cm dice
- 2 garlic cloves, crushed
- Salt & black pepper
- Blanch the kale in a large saucepan of boiling water (1–2 minutes for curly, 2–3 minutes for cavolo nero; 30 seconds for red Russian). Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
- Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 5 minutes, until just starting to brown.
- Remove the chorizo with a slotted spoon and set aside. Add the onion to the chorizo fat in the pan and cook gently for 10 minutes, until soft.
- Add the potatoes and garlic, turn up the heat to get some colour on the potatoes, and cook for 5 minutes, turning the potatoes until browned all over.
- Return the chorizo to the pan with the kale, reduce the heat and cook gently for a further 5 minutes, until well mixed and thoroughly heated through. Season and serve.