Potatoes, chorizo and greens

It’s funny sort of weather – not consistently cold, but not totally mild either – sometimes a fierce biting wind, sometimes more of a balmy zephyr. It’s difficult to think what to cook – hearty stew or light collation…. how did the word collation become attached to a small meal? I guess because to collate something means to gather together, and a collation is generally a mix of small bits and pieces. Here is what may seem a strange combination of ingredients which collated make a delicious lunch or light supper (do people still have supper?)

A quick brunch, lunch or dinner. This gives a wonderful range of textures and flavours from hardly any ingredients. It’s especially good topped with a fried or poached egg. You can substitute cabbage or Brussels sprouts for kale here, and cooked chicken or corned beef for the chorizo. Sweetcorn is another good addition.


Potatoes, chorizo and greens

  • 12 oz fresh kale or other green vegetable – at this time of year sprouts would be great! (Amount can be adjusted to taste or what you actually have!)
  • 12 oz chopped chorizo – or any other meat, but particularly something spicy and tasty, black pudding springs to mind (ditto above on quantity)
  • 1  chopped onion,
  • optional crushed garlic
  • 1 ½lbs left over boiled potatoes, cut into cubes
  • seasoning and oil for frying
  • optional eggs – or served with eggs – 1 or more per person!


  1.  blanch the leaves (not the stems or ribs) for a minute, drain and refresh in cold water, drain and chop (I have sometimes missed this bit out and it doesn’t seem to matter! I guess if you’re sensitive to bitter flavours then maybe..)
  2. fry the chorizo in a little oil (it has a lot of fat of its own) until just brown take from the pan and set on kitchen paper
  3. fry the onion, then add the garlic, then the potatoes; fry until they are nicely brown
  4. add the chorizo and the kale and cook gently for about 10 mins, checking seasoning
  5. break enough eggs for people into the pan and cook until set – serve with crusty bread or whatever you like
  6. … or – poach/fry eggs separately

PS my featured image has nothing to do with chorizo, just a photo from King’s Lynn

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