Seasonal recipe No 40 – Kale with chorizo and poached eggPosted on April 16th, 2010 No comments
A recipe from Nigella Lawson’s How to Eat. She claims it’s one of her ‘regular fast hot lunches’. Quantities are for one, so double, treble or quadruple etc as necessary.
Preparation 15 minutes
Cooking 15 minutes
approx. 100g chorizo (the fresh or semi-dried sausages – rather than the salami type – half of one of the horseshoe-shaped linked sausage loops is about right)
1 tbsp ordinary oil
Remove the curly leaves of kale from the stems and tear the leaves into smallish pieces. Cut the chorizo into slices about 5mm to 1cm thick and then cut them into quarters. Bring a pan of water to the boil and add salt. Put the kale in the boiling water and cook till tenderish (about 5-7 minutes).
Put 1 tbsp oil into a heavy-bottomed, deepish frying pan and cook the chorizo pieces for a few minutes, stirring and pressing with a wooden sppon – 3 or so minutes should be fine. While this is happening, as well as keeping an eye on the kale, put a pan of water on to poach the egg. Drain the kale well when cooked and then stir into the chorizo. Put the egg in to poach and when it’s ready, turn the orange-spliced kale on to a plate and put the poached egg on top.Seasonal local food recipes camel community supported agriculture, community supported agriculture, kale, local food, making local food work, recipe, veg boxes, vegetable boxes
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