Guy’s Kale Hash

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

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.

Ingredients

  • 300 g kale, stripped from its stems (cavolo nero or curly are best for this recipe, but you can use red Russian too)
  • 1 tbsp olive

Method

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 s