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Kale and chorizo stew

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, peeled and sliced
  • 150g chorizo, diced
  • 200g kale, shredded
  • ½ litre vegetable or chicken stock, made from 1 stock cube
  • 1 x 420g can butterbeans in water
  • 1 butternut squash, peeled, seeded and diced
  • 1 tbsp dried mixed herbs
  • 1 tsp paprika
  • 1 x 400g can chopped tomatoes

Method

  1. Heat the oil in a large pan and fry the onion and chorizo for a few minutes until the onion has softened. Toss in the kale, stock, butterbeans, squash, mixed herbs, paprika and tomatoes. Season to taste.
  2. Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes, until the squash and kale are tender.

Goes well with...

Morrisons The Best Reserva Rioja

Morrisons The Best Reserva Rioja

"Bright cherry-red with aromas of ripe fruit, vanilla & coffee. Well structured & rounded, long in the mouth"

Perfect with..."Ideal with pork or poultry, or chorizo based dishes"

Grape:
Tempranillo
Country:
Spain
Price:
£7 - £10
Region:
Rioja
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4 Serves 4 people
15 Preparation time of 15 mins
40 Cooktime for 40 mins
431
Calories
22%
16.2g
Sugar
18%
23.5g
Fat
34%
9.3g
Saturate
47%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)

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