Tag: kale

Chorizo, Kale and Chickpeas (quick)

Serves 3 normals or 2 Jamies

10-15cm piece of skinny chorizo chopped into small pieces

Pinch chili flakes

Jar of good chickpeas

3 large handfuls of kale, stalks removed and chopped well

Lemon juice

Eggs

Fry the chorizo on a medium heat until golden, add the chilli flakes and chickpeas and a pinch of salt and cook for 5 mins stirring often.

Warm some oil in a frying pan.

Add the kale to the chickpea mix and wilt (not too much, keep some crunch) and add squeeze of lemon juice and season well. 

Quickly fry the eggs and serve on top of the kale and chickpea mix.

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Kale Pesto

2.5 cups of kale (no stalks)

0.5 cup olive oil (good quality)

0.25 cup either toasted pine nuts or almonds

juice one large lemon

1 tsp Maldon salt

Put everything except the nuts in the food processor and blitz, scrape down the sides and repeat. Add the nuts and blits until broken up but not totally smooth. 

Check the salt.

Done

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Potato & Pasta Soup with Greens

            Serves 2

Half a white onion finely diced

1 medium carrot finely diced

1 large stick of celery finely diced

1 tsp Maldon salt

2 tbs olive oil plus more to serve

1 medium sized floury (chip) potato

500ml boiling water

1 chicken stock cube

1 bay leaf

2 handfuls of wholemeal macaroni 

Spinach/Kale couple of large handfuls

Parmesan to serve

Heat a Le Cruset pan on #6 and add the olive oil, salt, onion, carrot and celery and fry until soft, which will be at least 5 mins. Don’t let anything brown, add more oil if you need to. 

While this is cooking cut the potato in half down its longest length and then in half again like this:

Then cut into small pieces, each one about the thickness of a pound coin, like this:

Once the onion, carrot and celery are soft add the potato, stir and cook for a couple of mins in the oil. Add the boiling water, stock cube, bay leaf and a good grind of black pepper. 

Cook until the potato is soft, add the pasta and stir well. Add more water if the soup is too thick. Stir every couple of mins. 

If using spinach or kale, wash and shred it and add to the pan just a min before the pasta is cooked and stir well and let it wilt.

When the pasta is cooked remove the bay leaf. Add a little more water if the pasta has absorbed too much. Taste and season well with salt and pepper and if using parsley chop and add now. 

Serve with olive oil drizzled on top and a grating of fresh Parmesan.

amyLeave a comment