Sunday, April 12, 2009

Kale, Kohlrabi and Chorizo Hot Salad

Our first veg box contained a big bag of red kale. I had it steamed a couple of times (alongside a piece of mackerel, and with the bacon, leek and mushroom tart) but there was still over half the bag left when the second box arrived on Friday last week. One of the great things about Abel & Cole is that you can check online to see what the contenders for the box each week are, and opt out of anything that you don't want, either permanently or just for one week. I thought that this meant one would get extra of some of the other things, so I deselected red cabbage for the second week's delievery, as we still had plenty of leafy stuff from the first. Unfortunately, I had misunderstood - you get an alternative. Which turned out to be another bag of kale. D'oh!

So now I have 1.5 bags of red kale, and I am the only person in the house over the Easter weekend. I also have two kohlrabi, as we didn't manage to eat the first of those either... Is anyone else thinking that perhaps getting the four person box was a bit ambitious? Or that we should get organised and actually take lunch into work each day, as we said that we would?

Irrespective of the wisdom of our choices, I still have a lot of vegetables to eat up. Luckily, a morning of gardening with attendant mollusc mass-murder (46 snails!) is fairly hunger-inducing, and so I made this light-but-filling salad for lunch, before heading out to the Slow Food event at the Southbank Centre. The kohlrabi adds a crunchy texture, but all the flavour really comes from the sausage and the kale.

One portion:
  • Large handful red kale (basically, enough to fill your bowl)
  • About 2 inches of skinny chorizo (i.e. not the monster, 2 inch diameter salami-kind)
  • Half a small red onion
  • 1tsp olive oil
  • Pinch of paprika
  • Pinch of chilli flakes
  • 3tbsp julienned kohlrabi
  • Splash (about 2tsp) red wine vinegar

  • Roughly chop the kale, discarding any woody stalks, and steam for 3 or 4 minutes. Meanwhile, chop the chorizo into 3mm thick half-moons and chuck in a hot, dry pan. Let the oil render out of the sausage, and then add the olive oil to the pan if you think it is necessary (if there is more than a tablespoons-worth of chorizo oil already, don't bother). Thinly slice the red onion and add to the pan. Stir in the spices then add the kohlrabi. Add the kale as soon as it has steamed. Give it all a quick toss together - the onion and kohlrabi only need to heat through, not really cook. Remove from the heat, quickly stir in the vinegar, season with salt and pepper and tip into a bowl. Gobble!

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