Riverford Recipes column: Guy’s kale hash is an easy supper

MK’s Riverford franchisees Vanessa and Russell Cook explain how to make their favourite ‘go to’ recipe for a quick and tasty supper on a cold day.

Riverford – Autumn Winter Cookbook (05th – 07th August 2015)

This is pretty much my all-time favourite ‘go to’ recipe for a quick, easy and very tasty supper.

It’s almost infinitely variable as you can also use any cabbage or sliced Brussels sprouts in place of kale and it is wonderfully warming on a cold day. We usually top it with a poached egg.

Kale is such a tasty vegetable – I often wonder why so many people don’t use it more in the kitchen. The leaves are rich in nutrition and it is a wonderful source of vitamins and minerals.

There are a number of things to ring the changes with and you can even use kale in raw salads (massage the leaves with olive oil and sea salt before adding to the rest of the ingredients; this softens them by breaking down some of the cellulose structure).

To make this fabulous supper for four you’ll need:

      • 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 and black pepper

    First 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.Next, 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.

    While everything is heating back through, poach your eggs. Season and serve with the poached eggs on top. Enjoy!

    This recipe is from the Riverford Companion Autumn and Winter Veg cook book, which Vanessa and Russell give to all new customers with their third delivery. For further info visit riverford.co.uk or call 01908 238100.

This column was published in the February 2018 issue of Celebrate:MK lifestyle magazine. Read the full magazine above or by clicking on this link.

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