Kale and Chorizo Stew
Serves four - more like three at most!
2 tbsp olive oil
1 red onion, peeled and sliced
150g chorizo, diced
200g kale, shredded
½ litre vegetable or chicken stock, made from 1 stock cube
1 x 420g can butter beans in water
1 butternut squash, peeled, seeded and diced
1 tbsp dried mixed herbs
1 tsp paprika
1 x 400g can chopped tomatoes
Heat the oil in a large pan and fry the onion and chorizo for a few minutes until the onion has softened. Toss in the kale, stock, butter beans, squash, mixed herbs, paprika and tomatoes. Season to taste.
Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes, until the squash and kale are tender.
Things I do: nothing much really, I bought the chorizo ready diced in a small packet from the deli chiller at our local supermarket rather than buy a big 500g whole one. Served with mashed potato to soak up the lovely juices.
Yummy - enjoy!