Hello! No we have not abandoned the blog. Just trying to get back into the routine of blogging again. Hence the long interval. Today we have something savoury. Kale with chorizo. The Husband made this a while back and the taste was amazing! This is a pretty traditional winter dish in Germany. This region to be specific. The Husband added his own twist to the dish. Read on the find out more!
This dish is usually eaten with Mettwurst, which is has a very smoky taste to it. I am to be honest not the biggest fan of mettwurst. So the Husband used chorizo as a substitute and the result was amazing. Warning though, this is not the healthiest kale dish but it is definitely worth every calorie. Imagine the kale absorbing the spicy smoky flavor of the chorizo. Cooked till it melts in your mouth. Bliss.
We ate it with grobe bratwurst, which is bratwurst made with corse minced meat, you could use normal bratwurst of course or any other type of sausages. As a side we also had some simple oven roasted potatoes to give which compliments the flavourful kale. It may seem unusual that Kale is seen as the star of a dish, especially when there is bratwurst thrown into the picture. But the kale dish definitely outshines all the other three dishes on the plate with all the taste.
Serves 2-3 people
2 tbs olive oil
2 tbs butter
1 large onion, diced
75g chorizo, diced
1/2 tsp nutmeg
200ml beef stock
1 heaping tbs mustard.
Prepare the kale (if using fresh kale) by removing the stems, then wash it thoroughly. Bring big pot of water to a rolling boil at the prepared kale to the pot. When the water starts boiling again after the kale were thrown in, drain the water and rinse the blanched kale in cold water. Set aside.
In a big pan/wok or pot, that is big enough to hold the kale, add butter and olive oil followed by the diced onion. Stir fry the onion on medium heat until onion turns slightly translucent. Then add the chorizo. Fry the chorizo till the fat has rendered and turn slightly golden.
Add the blanched kale to the pan. Season with nutmeg, salt pepper then mix well. Add the 200ml of beef stock. Mix well and bring the whole mixture to a boil and then reduce the heat, place the lid on the pan and let the dish simmer for about 20 min. After 20mins, remove lid, add the mustard, stir the dish and let the dish simmer for another 20 mins. Without the lid. Taste to check the softness of the kale.
Grill the bratwurst!
Oven roasted potatoes
5 large potatoes, diced
Preheat oven to 200 degrees c (390 f). Peel and dice the potatoes.
To a pan add the potatoes, olive oil, salt, pepper and paprika. Mix well and place it in the oven. Roast for about 20-30mins. Till golden. We did not stir the potatoes in between because we wanted some of the potatoes to be crispy on top the pan we used was not big enough to have all the potatoes lay out in on layer.