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Jamanda

Kale and Chorizo Hash



Ingredients


  • spuds

  • Kale

  • onions

  • garlic

  • chorizo

  • olive oil




Recipe


  1. Chop spuds into chunks & boil, drain & let cool a bit.

  2. While they're boiling, strip kale from central stem, boil for 1 minute, drain, wash with cold water, let cool.

  3. Fry chorizo in olive oil until just crisping, take out of pan and add coarsely chopped onion, fry till starting to caramelise, then add garlic, fry on a little bit longer.

  4. Add spuds to frying pan & toss to cover with oil.

  5. Grab handfuls of kale and squeeze all the water out, then slice up thinly and add to pan, followed by the Chorizo and plenty of black pepper.

  6. Serve with a healthy squeeze of lemon juice to cut through the oily taste




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