04 Dec Kale and Chorizo recipe
Comfort food with a spicy twist – The time of the year has arrived of roaring fires, full-bodied wines and comfort food to keep us going through the darker and colder months of the year. Back home in the Netherlands Stamppot would feature on every household’s menu at least once per week. It’s easy to prepare and just right for this time of the year. Although I am not a big carb eater these days anymore, a good old Stamppot I can’t resist.
You probably wonder what a Stamppot is? It is a bit like the Irish Champ – mashed potato with vegetables served either with meat, sausages or fish. Yes, indeed the Dutch version of bangers and mash.
The Dutch love their veggies and I have always wondered why there are no vegetables in one of the UK’s most popular dishes. Especially as 5 a day is highly advocated these days. Adding the vegetables is not a lot more effort, but it will give you that well-needed portion of greens or reds.
So let’s talk mash with a twist! I will share with you over the next couple of months some great variations on ‘the mash theme’ and the more well-known version too as these are quite yummy too.
1,25 kg flowery potato
200 gr. chopped kale
1 chorizo without skin
1 can of chickpeas
pepper and salt
olive oil and butter
red onion (chopped up)
a handful of fresh thyme
How to make it
Peel the potatoes and add to the boiling water with a good pinch of salt. Put the kale on top of the potatoes and put the lid on the pan. Once the potatoes are ready, the kale is too.
Whilst the potatoes are boiling you can slice up the chorizo. Cut the chorizo in half lengthways, then slice it up. Put some butter in a frying pan and add the chorizo and 3/4 of the onion in the pan. After 5 minutes add the chopped thyme. Fry until the chorizo is brown and then turn off the heat. When the potatoes are ready, mash the potatoes and the kale. Keep it warm. Reheat the chorizo mixture and add the chickpeas.
Add the chorizo mixture to the mash and 2 tablespoons of olive oil and season if needed. Note: keep some of the chorizo mixture behind to decorate the mash.
Time to serve – plate up and decorate with the chorizo mixture and a dash of olive oil.
Don’t like the twist?
The traditional Kale Stamppot
Prepare the mash and Kale as above. Chop up a white onion and fry. Once the potatoes are ready – mash the potatoes and kale. Cream it with butter, milk and a serving spoon of whole grain mustard and add the fried onions. Season if necessary.
Serve with bangers or Polish sausage with Piccalilli on the side.