Heat 1 tbsp rapeseed oil in a pan, over a medium heat. Cook 80g chopped spicy chorizo, 1 deseeded and chopped red pepper and 1 chopped onion for 7-8 minutes until the chorizo is golden and the vegetables have softened. Turn the heat to high and stir in 400g cooked, chopped leftover potatoes and some salt and black pepper. Cook for 4-5 minutes or until the potatoes are hot through. Add 100g chopped kale leaves and cook for one minute until wilting. Serve the hash as is, or top with 1-2 fried or poached eggs per person.
Cheesy kale gratin
Serves 6-8 as a side
Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and coat a large baking dish with cooking spray. Using your hands, massage 400g kale for 2-3 minutes to break down its fibres.
In a jug, stir together 200ml double cream, 50ml milk, 1 tsp Italian seasoning and 1 tbsp wholegrain mustard. Place the kale in the prepared dish and pour over the cream mixture. Season with some salt and black pepper and gently toss to coat. Scatter over 130g grated Gouda or mature Cheddar and bake for 20-25 minutes or until the kale has wilted down and the cheese has melted. Serve immediately.
Kale and roasted sweet potato salad
Preheat oven to 200 ̊C/ ̊C fan/gas mark 6. Peel 500g sweet potato, chop into 2cm cubes and place in a roasting tin. Drizzle with 1 tbsp olive oil and season generously with salt and black pepper. Roast for 25-30 minutes until slightly golden and cooked through. Set aside to cool. Place 250g washed and finely shredded kale into a serving bowl. Add 1 finely sliced small red onion. In a jug, combine 4 tbsp extra-virgin olive oil, 11⁄2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey and some salt and black pepper. Stir to combine very well. Pour the dressing over the kale and top with the roasted sweet potato. Toss to combine, then scatter over 40g flaked almonds. If desired, crumble over 60g goat’s cheese or feta before serving.
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