Chorizo, Kale and Butterbean
Nearby we have The Real Cure which makes and sells delicious welfare friendly pork products. Thanks to ls2u, during lockdown, local food has been delivered seemingly effortlessly.
This is a speedy throw it together lunch or dinner and super tasty.
Nearby we have The Real Cure which makes and sells delicious welfare friendly pork products. Thanks to ls2u which was set up by Designed in Dorset, local food has been delivered seemingly effortlessly during Lockdown 1.
This is a speedy throw it together lunch or dinner and super tasty.
Serves 4
INGREDIENTS
400g chorizo
Olive Oil
Kale
600g butterbeans or other white bean (if you use soaked dried beans, they will have a lovely al dente bite to them which makes all the difference.)
Chopped tomatoes/passata/tinned tomatoes (optional)
Garlic or chilli oil (optional, click on the link for where I get it)
Slice the chorizo and place it in a cold frying pan. Turn the heat on and allow the oils from the chorizo to gently release. (If you have time, remove the skin from the chorizo before slicing so it has a more crumbly earthy texture)
Now add some olive oil as necessary while you fry the kale with the chorizo.
When the kale has cooked through, add the beans.
Taste for seasoning. If you like, you can add tomatoes. Let it simmer for 5 minutes before serving.
I drizzled some garlic oil on top at the end. Depending on how much oil is in the dish, and flavour in the chorizo, this may add that extra interest.
