This lovely seasonal dish can be a ‘Cook from scratch’ as shown here or to use up leftover potatoes/root vegetables. I developed this recipe for Secretts in Milford  using their  home grown kale and celeriac which are the the stars here combined with the spiciness of Chorizo sausage. This recipe makes two hearty portions and is perfect for a brunch or supper dish. I have also made this with sweet potatoes and roasted pumpkin cubes which makes a great variation on this theme. As a vegan option try the wonderful chorizo sausages from Marks & Spencers Plant range. 

1 – 2 tsp extra virgin olive oil
1 onion , finely chopped
100g spicy chorizo sausages skinned and sliced
300g potato, peeled and diced into 1 cm cubes
200g celeriac, peeled and diced into 1 cm cubes (see preparation guide below)
100g kale, 2 – 3 good handfuls (we used red and green here)
1 – 2  tsp smoked hot paprika]
2 cloves of smoked or regular garlic, crushed (optional)
Salt and freshly ground black pepper to season

Heat the oil in a large pan with a tight fitting lid and add the onion and chorizo. Fry for 2-3 minutes without the lid until the chorizo has released its orange oils and add the potato and celeriac. Stir to coat the vegetables and then sauté with the lid on until they are cooked. Stir every few minutes to ensure they don’t stick to the bottom of the pan. This should take about 15 minutes. Meanwhile wash the kale and finely chop after removing the central tough vein (see below). We used a mixture of red and green but either one is perfect too. Once the potato and celeriac mixture is cooked turn up the heat and stir in the kale and the smoked paprika and garlic. Stir fry for 1-2 minutes until the kale has wilted. It will still be a little chewy which adds a lovely texture to the finished dish.

Adjust the seasoning and serve.

Preparing Celeriac

Preparing Kale

Kale is often slated for being tough and chewy. This is one of the reasons I love to grow my own because younger leaves are way more tender and digestible. However if you remove the tough central stems you will be have  a much better eating experience and benefit from this nutrition packed vegetable which adds fibre to the diet too!

Just a sharp knife here and a cutting board and you are good to go. I remove these thick stems whenever I use fully grown kale as even in a soup it can end up being chewy.