New style kale stew

Boil the potatoes in water with salt in 20 minutes until done. Meanwhile, melt 50 g of butter in a non-stick frying pan and add the kale. Smother it covered in low heat for about 20 minutes and then mix with the white wine vinegar.

Heat the milk to just below the boiling point. Drain the potatoes and crush them with the puree rammer. Add milk while stirring until it becomes a fine, smooth puree. Add the rest of the butter. Put the pan back on the heat and heat the puree with gentle heat until the butter has melted. Season with nutmeg and pepper and salt.

Meanwhile, fry the slices of chorizo ​​sausage in a frying pan with a non-stick coating of crisp brown. Put them on a plate.

Place the tomatoes with the cutting edge in the shortening and bake for 2 minutes.

Mix the kale with the fat of the chorizo ​​with the puree. Serve the kale stew in warm deep plates and put the tomatoes and slices of chorizo ​​on them. Nice with piccalilly.