Kale, chorizo & bean stew
A smart, great-value supper that makes the most of seasonal veg
0
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Cook the onion and garlic in 1 tbsp olive oil until soft and starting to colour. Add the chorizo and cook until it starts to release its oil. Add the chicken stock and bring to a simmer.
- Drop in the kale and beans and simmer for about 6-7 minutes until the kale is tender, then serve.
Per serving
283 kcalories, protein 18.8g, carbohydrate 31g, fat 10.2 g, saturated fat 2.5g, fibre 9.4g, salt 5.13 g
Recipe from olive magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13306/
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Ingredients
- 1 onion , halved and sliced
- 1 garlic clove , thinly sliced
- olive oil
- 50g chorizo , chopped into pieces
- 500ml chicken stock
- 100g curly kale , chopped
- 1 x 400g tin cannellini beans , drained and rinsed
Search Good Food
A comforting and seasonal pudding for autumn, perfect with a spot of vanilla ice cream
7
ratings
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutesIngredients
- 1 onion , halved and sliced
- 1 garlic clove , thinly sliced
- olive oil
- 50g chorizo , chopped into pieces
- 500ml chicken stock
- 100g curly kale , chopped
- 1 x 400g tin cannellini beans , drained and rinsed
Per serving
283 kcalories, protein 18.8g, carbohydrate 31g, fat 10.2 g, saturated fat 2.5g, fibre 9.4g, salt 5.13 g
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