• Rose

Bean, Potato & Kale Salad

1 bunch green beans

3-4 medium size potatoes or a dozen new potatoes

1 bag baby kale or ½ bunch kale, chopped

2-3 chorizo sausage, sliced (or finely chopped salami)

2 tbsp wholegrain mustard

2 tbsp butter or olive oil

salt & pepper to taste


In a medium saucepan add a glug of oil and sliced chorizo, cook until golden and set aside.


Bring a pot of salted water to the boil. Cut potatoes into bite size pieces and drop into the water. Boil for 15-20 minutes until a fork slips out when inserted. Cut the green beans into bite size pieces and drop into the water just 2-3 minutes before the potatoes come out.


Drain the beans and potatoes then return to the pot. Add the mustard and butter (or oil) and give it a good toss. The potatoes should get soft as they hit the sides of the pot. Add the kale and return the lid. The warmth of the potatoes and beans should soften the kale just enough.


Season with salt & pepper. Skip the meat for a tasty side dish. Enjoy.

 


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