Author Notes: This recipe proves the point that the sum is greater than the parts. Who knew that potatoes, kale, chorizo, a little garlic and water could produce something so hearty, full of flavour and satisfying. This is what to make when you only have a few hardy winter vegetables to hand and a crowd to feed. Easy, cheap and fabulous. —Anna May
tablespoons good olive oil
cloves garlic, peeled and chopped
floury potatoes, diced (I don’t bother to peel)
kale or cavolo nero, torn up, big stalks removed
chorizo, sliced (the cooking kind not ready to eat salami kind)
- Heat 3 tablespoons of the olive oil in a large pan along with the garlic and cook gently until the garlic starts dancing around the pan then add the potatoes and a teaspoon of salt, stir and cook for 5 minutes. Add 1.2 litres water and cook for 20 minutes or until potatoes are soft. Squish around 1/3 of the cubes against the side of the pan to add a little body to the soup. Add the kale and simmer for 5 minutes.
- Meanwhile heat the remaining oil in a pan and cook the chorizo for a few minutes then add this to the potatoes and kale along with the lovely orange oil. Taste (cautiously, it will be hot) and adjust seasoning if necessary. Serve with good, crusty bread.