The Best Guide for the NN12 Area

Kale, Chorizo and Potato Hash

Published: 23rd September 2008 09:35

Preparation Time: 10 mins

Cooking Time: 30 mins

Serves: 4

Ingredients

300g kale, leaves stripped
1 tbsp olive oil
300g chorizo sausage, chopped
1 onion, chopped
2 cloves garlic, crushed
500g cooked potatoes, cut into 2cm dice
sea salt and freshly ground black pepper

Instructions

 

1. Blanch the kale leaves in boiling salted water for 1 min. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
2. Heat the oil in a frying pan, add the chorizo and cook for 10 mins, until just browning. Remove the chorizo with a slotted spoon and set aside.
3. Add the onion and garlic to the chorizo fat and cook gently for 5 mins. Add the potato, turn up the heat and cook for 5 mins, turning the potato until browned.
4. Return the chorizo to the pan, add the kale and cook for another 10 mins until heated through. Season and serve.

Recipe taken from the Riverford Farm Cook Book by Guy Watson and Jane Baxter. Available now to order with your vegbox.

 

Courtesy of River Nene

1. Blanch the kale leaves in boiling salted water for 1 min. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
2. Heat the oil in a frying pan, add the chorizo and cook for 10 mins, until just browning. Remove the chorizo with a slotted spoon and set aside.
3. Add the onion and garlic to the chorizo fat and cook gently for 5 mins. Add the potato, turn up the heat and cook for 5 mins, turning the potato until browned.
4. Return the chorizo to the pan, add the kale and cook for another 10 mins until heated through. Season and serve.

Recipe taken from the Riverford Farm Cook Book by Guy Watson and Jane Baxter. Available now to order with your vegbox.

   

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