Kale pot with chorizo and roast potatoes

Name: Kale pot with chorizo and roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g small potatoes (e.g. triplets); 7-10 Tbsp salt, pepper; 750 g fresh kale (from the bag); 2 Onions; 200 g Chorizo (Spanish pepper sausage); 150 g Soft apricots; 2 TABLESPOONS Oil; 375 ml Vegetable broth; 2 TABLESPOONS clarified butter; 100 g Fresh cream; 1 TABLESPOON Dijon mustard

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g small potatoes (e.g. triplets)
7-10 Tbsp salt, pepper
750 g fresh kale (from the bag)
2 Onions
200 g Chorizo (Spanish pepper sausage)
150 g Soft apricots
2 TABLESPOONS Oil
375 ml Vegetable broth
2 TABLESPOONS clarified butter
100 g Fresh cream
1 TABLESPOON Dijon mustard

Directions

1
Wash the potatoes and cook with the skin in salted water for 15-20 minutes.
2
Clean, wash and cut the kale into large pieces. Peel onions and cut into fine slices. Remove the skin of the chorizo. Cut the sausage into thin slices. Halve the apricots.
3
l in a casserole dish. Turn the apricots one after the other, then the chorizo and fry for about 2 minutes each time. Add the onions to the hot frying fat and fry well.
4
Add cabbage and fry briefly. Pour on the stock. Cover and stew for about 15 minutes.
5
Drain the potatoes, rinse with cold water and drain well (dab dry if necessary). Cut potatoes in half lengthwise. Heat clarified butter in a pan and fry the potatoes until golden brown. Season with salt.
6
Mix the apricots and chorizo into the kale. Braise for another 5-10 minutes. Season to taste with salt and pepper. Mix crème fraîche and mustard. Serve with kale and potatoes.