Yeah, another kale recipe! Again from the BBC Good Food website for initial inspiration… Tho, clearly this doesn’t have chorizo in it! But the echoes of the juicy flavours from chorizo are there in the sweet smoked paprika that is added. If you can get hold of Redwood Vegan Chorizo style chunks then add those to this for a delicious vegan alternative, but it works just as well without. Lex loved this as much as I did and it was the perfect dinner for a cold, dreary January evening.
For 3-4 portions you need
3-4 potatoes, cut into bite sized chunks, skin left on
2 leeks, sliced
1 can chopped tomatoes
1 can butter beans in water
1 tsp vegan stock
2 tsp smoked paprika
salt and pepper
2-3 cups kale, stripped from the inner stalk and well washed
1 tbsp olive oil
4 cloves garlic, roughly chopped
1 pepper, cut into bite sized chunks
Begin by sauteeing the leeks in the oil. After 2-3 mins add the garlic and smoked paprika powder. Add everything else apart from the kale and peppers and bring to the boil, adding a little more water if you want a thinner sauce. Simmer for 10 mins then add the kale and peppers. Continue to cook for a further 5 mins until the potatoes are done, then serve with crusty bread to soak up all the gorgeous juices. Delicious!