Kale, chorizo and potato hash
main
Serves 4
Ingredients
300g kale [^1]
1tbsp olive oil
300g chorizo sausage, chopped
1 onion, chopped
2 garlic cloves, crushed
500g cooked potatoes, cut into 2cm dice
sea salt and freshly ground black pepper
Method
Strip the kale leaves from their central ribs and blanch them in a large pan of boiling salted water for one minute. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
Heat the oil in a frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Remove the chorizo with a slotted spoon and set aside. Add the onion and garlic to the chorizo fat in the pan and cook gently for five minutes. Add the diced potatoes, turn up the heat to get some colour in them and cook for five minutes, turning the potatoes until browned all over. Return the chorizo to the pan with the kale and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.
[^1]: Substitute any cabbage for kale here, or even sliced brussels sprouts. To make a complete supper dish, top with a poached egg.