Curly kale! We all hate it! My heart sank when I saw it in my veg box. I went to my favourite foodie groups on Facebook for tasty ideas and found we are not alone. Its not a very popular vegetable. Suggestions of roasting for 10 minutes with olive oil and salt and pepper or putting in smoothie came as I expected. There were a couple of interesting recipes came up for which I had so few of the ingredients I couldn’t even try, so I was left with hiding it in meals. Chorizo paella is something I often make as a brunch or lunch, but uses a red pepper and frozen peas which I didn’t have, so I substituted a Romano pepper and curly kale. It was well received- the strong flavours in the paella hid the curly kale well, and the vivid green made the dish look delicious too.
A large onion, chopped
3-4 cloves of garlic, finely chopped
A chorizo ring, sliced
1 red pepper, diced
A tin of tomatoes
1 tsp turmeric
500ml broth or water
3-4 leaves of curly kale, sliced
Salt and pepper
1 ½-2 cups of white basmati rice soaked in water for at least 7 hours and drained
- Fry the onion in olive oil in a large, shallow casserole dish until softened. Stir in the garlic and cook for a further couple of minutes. Stir in the turmeric and add the chorizo. Stir for a further couple of minutes then add the tinned tomatoes and broth. Season generously with salt, pepper and chill flakes (as spicy as your taste allows). When the mixture is bubbling, stir in the rice. Simmer for 30-40 minutes until the rice is tender. Add broth or water as required to prevent it from drying out. Add the kale and simmer until the kale is bright green and tender. Season to taste and serve.