Kale and Chorizos

I had promised a post on Portuguese food but I wish first to contribute another easy and simple favourite dish of mine: kale cooked with chorizos. The proximity to the continent can reap culinary delights. I grocery shop whenever and wherever I can, and my larder has become an odd admixture of bottles of pickled mushrooms from Warsaw, and vinegrette octopus. This dish is a variation of a recipe from the fabulous restaurant in London called Moro (never, ever give up a chance to eat there if you can!).

I grow kale in my garden. I love the look of kale as decorative vegetables but kale is hardy and also lasts throughout the winter here, and my modest crops see me through the 'vegetable gap'. While my favourite is Nero di Toscana, this year I grew the Red Russian instead, fringed by poppies and fennel in my potager. I have no regrets, they are delicious leaves.

I cook the kale down with a good meat stock, crushed garlic, a little salt, pepper and olive oil. When the stock is near thickening, I add some chopped tomatoes and a little anchovy paste. I make the anchovy paste myself with crushed bottled/canned anchovies, coarse salt, dry chilli flakes, pepper and olive oil. I bottle the paste and stick it in my fridge. It lasts!

Fry the sliced chorizos separately in a sauce pan, then add the kale, tossing the mixture together. Serve. A variation is to add raisins while cooking to give it a little sweetener. I also garnish with roasted pine nuts.

Tip. I substitute with spring greens, and sprout leaves (you just don't eat the brussel sprouts, the leaves of the vegetable are nutty, and flavorful). Of course, any variation of a chorizo (as long as it is spicy) is fine as well. I am enthusiastic about using spanish morcillas -- and roasted almonds as garnish.