Sunday, February 17, 2013

Curly kale with chorizo

Curly kale is a real Dutch winter vegetable. I have found that although you can buy it in almost every country (including France), you cannot find it anywhere in Belgium. Believe me, I’m not the first Dutch person complaining about this. Traditionally curly kale mash is served with smoked sausage, however I find that chorizo gives it a nice punch.

1 kg floury potatoes
1 tbsp olive oil
1 chorizo (sausage, 250 g), cut into pieces
2 cloves garlic, finely chopped
1 onion, in half rings
2 tsp paprika,
500 ml beef broth (tablet)
1 bag kale (500 g)

Peel the potatoes and cut into small cubes. Heat the oil in a frying pan and fry the chorizo for about 4 minutes over medium heat. Stir frequently. Remove the chorizo and set aside. Fry the garlic in the remaining shortening for about 1 min. Add the onion and paprika and cook 3 minutes. Stir frequently. Put the potato in with the broth with the onion. Bring to the boil, put the lid on the pan and let simmer 10 min. Add the kale and cook for another 5 minutes, simmer without a lid on the pan. Add the chorizo and warm for 2 minutes. Serve.

Original recipe is {here}.

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