ANYTIME ANYWHERE - CANNELLINI, KALE AND CHORIZO Recipe

Recipe Category: Breakfast | Soup

Serves: 4

Difficulty of recipe preparation: Easy | Medium

Preparation time: 10-15 mins

Cooking time: 8-10 mins

Ingredients

• 3 tsp olive/vegetable oil
• 2 red onions thinly sliced
• 1 large red capsicum diced
• 2 bunches of Kale washed and sliced thinly (removed of hard white stalks)
• 2 tblsp finely chopped parsley
• 2 tblsp water
• 2 x 250g Chorizo sausages cut diagonally in slices (I used Hans Chorizo as it is not oily like some other brands)
• 2 x 400g cans cannellini beans rinsed and strained
• juice of 1 lemon

Method

1. In a 30 cm fry-pan heat 2 tsp. olive/vegetable oil on low to medium heat.
2.  Add sliced onions, season and cook until they begin to melt . Add the diced red capsicum and cook until translucent.
3.  Add the Kale and parsley and water and cook for two minutes until the water reduces and Kale reduces in size. Set aside.
4.  Put the remaining oil within the pan and cook the chorizo slices until golden brown.
5.  Add the onion. Kale and capsicum back to the pan and reduce the warmth to low..
6.  Add the cannellini beans and toss through for 1 minute
7. Take off the warmth . This dish are often served warm or cold.
8. (OPTIONAL: serve with toasted sour bread and/or egg with soft center)

Additional information/tips

• Grabbed a bunch of Kale (primarily to ascertain what all the fuss was about, plus I convinced myself I just HAD to eat it because it was hailed as a super-food)
• Having used spinach and silver-beet in many recipes within the past i assumed that Kale would be very similar.
• It wasn’t until I started preparing my ingredients that i noticed that kale was far more dense and would wish to be cooked first before eating.
• Cut out most of the hard stalks then finely chopped the silver-beet sautéing it with the onions and capsicums. It doesn’t release moisture like spinach does and holds it’s shape rather well .
• Wanted to stay the recipe as simple as possible, so what better way than to use chorizo with the leftover chorizo oils to flavor this dish with an honest squeeze of lemon. Cannellini beans were added at the top to carry their texture and were the right companion for the Kale and Chorizo. Yummy in every bite!
• I like serving this with an egg with just a touch ooze within the yolk and crusty sour bread . Naturally on it’s own may be a dish in itself too.

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