I planted Kale in the garden, it grew, and now I need to work out what to cook with it. It’s a pretty plant and I can understand why it has made its way into bouquets at the florist. It has a cabbage-like taste that is probably very versatile. So far I can recommend this very quick soup, which makes a tasty weeknight dinner. This soup is as quick to cook as frying thin slices of sausage and boiling diced potatoes, so you can make it within 15 minutes, if focused, and will serve 2-3 people.
2-3 chorizo sausages, sliced
1 onion diced
3 potatoes, diced
2 cups kale, chopped
1 tbsp vegetable stock powder
In a stock pot, fry the chorizo sausage with a dash of oil, then add the onion. Gently fry until onion is clear, don’t burn it but you can let the bottom of the pot get brown as this will enhance the flavour.
Add the potatoes, stir.
Add the stock and the boiling water, enough to cover everything. Now gently work the ‘brown’ off the bottom of the pot with your wooden spoon.
Simmer until the potatoes are tender.
Add the kale, simmer for 2 minutes so that the kale is just cooked but still bright green.