Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kale, new potato & chorizo salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kale, New Potato & Chorizo Salad is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Kale, New Potato & Chorizo Salad is something that I’ve loved my entire life. They’re fine and they look wonderful.
Recipe: One-pan braised kale with bacon and new potatoes. The potatoes should be tender when pierced with a fork. Cut potatoes into bite size pieces and return the potatoes to the pan.
To begin with this recipe, we have to prepare a few components. You can have kale, new potato & chorizo salad using 3 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kale, New Potato & Chorizo Salad:
- Get 1 bag Kale, hard stalks removed
- Make ready 1 pack chorizo slices, chopped
- Take 500 g new/salad potatoes, halved
Leave the skin on for extra fiber. Place potatoes into a large pot and cover with salted water; bring to a boil. Kale on one side, potatoes on the other, that they're cool with. But, mix it together, put one atop the other, and it's too gross for their discerning taste buds.
Instructions to make Kale, New Potato & Chorizo Salad:
- Cook the potatoes in a pan of boiling, salted water until just tender. Drain & set aside. - Place a large frying pan over a medium heat & cook the chorizo until just starting to colour & it's oil is released. - Add the kale to the pan-don't worry if it seems like a lot it will soon wilt down!
- Keep turning the kale over in the pan with the chorizo to stop it from sticking & burning.
- Once the kale has wilted right down add the potatoes & toss everything together so that it gets coated with the oil from the chorizo. - - Serve warm.
But, don't listen to those jokers, you guys, they know none of the things about what is tasty. Craig Lee for The New York Times. Stir in the chicken broth, vinegar and salt. Here is a simple, nourishing side dish for fall: a light gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to sweeten up as the nights cool.
So that’s going to wrap it up for this special food kale, new potato & chorizo salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
