Available from leading supermarkets
Recipes
Chorizo and Baby Leaf Curly Kale Soup
Cooking time: 20 minutes
Serves 2-3
Ingredients:
- 120g (1 bag) Baby Leaf Curly Kale
- 100g chorizo (finely chopped)
- 1 large potato (cubed)
- 1 onion (finely chopped)
- 1 red pepper (finely sliced)
- 1 garlic clove (crushed)
- 250ml water
- 1 tbsp olive oil
- Salt & pepper
Method:
- Heat olive oil in a large deep pan, add the garlic, onion, red pepper, chorizo and potato. Fry gently for 2-3 minutes.
- Add 250ml water, cover and simmer vigorously on a medium heat for 15 minutes or until potato is soft. Crush the potato with the back of a fork.
- Add the Baby Leaf Curly Kale and cook through until the Baby Leaf Curly Kale is wilted and soft. Season and serve.
