search
Barnsley
Batley
Bedale
Beverley
Bingley
Bradford
Bridlington
Brighouse
Castleford
Catterick Garrison
Cleckheaton
Cottingham
Darlington
Dewsbury
Doncaster
Driffield
Elland
Filey
Goole
Guisborough
Halifax
Harrogate
Hawes
Hebden Bridge
Heckmondwike
Hessle
Holmfirth
Huddersfield
Hull
Ilkley
Keighley
Knaresborough
Knottingley
Leeds
Leyburn
Liversedge
Malton
Mexborough
Middlesborough
Mirfield
Morley
Normanton
Northallerton
Ossett
Otley
Pickering
Pontetfract
Pudsey
Redcar
Richmond
Ripon
Rotherham
Saltburn-by-the-Sea
Scarborough
Selby
Settle
Sheffield
Shipley
Skipton
Sowerby Bridge
Stockton-on-Tees
Tadcaster
Thirsk
Todmorden
Wakefield
Wetherby
Whitby
Yarm
York
Guy's Kale Hash
Ingredients - serves 4

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

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 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.


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 kindly supplied by www.riverford.co.uk

Guy's Kale Hash, 23rd August 2017, 16:39 PM