Kale and chorizo with borlotti beans

Kale and chorizo with borlotti beans

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare 250 g kale by trimming away the tough stems then cut the leaves into thick slices. Heat a large heavy-based saucepan over medium–high heat. Add a splash of olive oil and cook the kale for 3–4 minutes, stirring often until softened. Remove and set aside to cool. Return the pan to the heat, add 2 sliced chorizos and cook for 3–4 minutes on each side, until golden brown. Drain the excess fat away and set aside the chorizo to cool. Meanwhile, make a dressing by puréeing 30 g coriander leaves with a pinch of salt and 2 tablespoons olive oil. Combine the kale, chorizo and 150 g cooked borlotti beans with the dressing and toss to combine. Add salt and freshly ground black pepper to taste and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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