Filter
Reset
Sort ByRelevance
SpellsCooking
Kale stew with fried chorizo
Stampot of potatoes, kale, chorizo, shallot, garlic and paprika.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into equal pieces and cook together with the kale in plenty of water with salt if necessary in 20 min.
-
In the meantime, remove the skin from the chorizo and cut into pieces. Heat a skillet without oil or butter and fry the chorizo for 5 minutes on medium heat.
-
In the meantime, finely chop the shallot in half rings and the garlic.
-
Remove the chorizo with a slotted spoon and leave the shortening. Fry the shallot, garlic and paprika for 5 minutes on low heat.
-
Drain the potatoes and kale and put back in the pan. Add the milk and stamp with the puree mash into a coarse puree.
-
Scoop the shallot and garlic through. Divide the chorizo over the stew and serve.
Blogs that might be interesting
-
120 minMain dishunsalted butter, al-Andalus, coarse sea salt, fresh flat parsley, Back Angus ribeye roll, garlic, fresh thyme,ribeye roll with thyme, garlic and herb butter -
50 minMain dishSun dried tomatoes, olive oil, onion, tomatoes, potato slices, Mozzarella, oregano, beef chipolata,Italian potato dish with sausages -
90 minMain dishdiluted pineapple juice, lime, Japanese soy sauce, garlic, ground cumin, prime rib, Red pepper, yellow onion, bacon, corn oil, dried oregano, black beans, maistortilla, grated mature cheese,jonas cramby's nacho de nachos (maistortillas with entrecote) -
30 minMain dishgreen beans, thin bacon strips, seasonal sauce cream-cognac with mushrooms, butter, dried thyme, Lamb chops, potato croquettes,lamb with mushroom sauce
Nutrition
600Calories
Sodium38% DV920mg
Fat34% DV22g
Protein52% DV26g
Carbs23% DV70g
Fiber40% DV10g
Loved it