Pan-fried kalette & chorizo

To transform this pan-fried kalette and chorizo dish into a hearty Winter meal, we’ve added creamy mashed potatoes, but if you’re after a lighter on your hips option, substitute the mashed potato with cooked quinoa. Enjoy!


Mashed potato:
800g potatoes, washed, peeled & diced about an inch sized cubes
1/3 cup warm milk
1 heaped tablespoon butter
Salt and pepper, to taste

Pan-fried kalettes with chorizo:
Olive oil
1 chorizo, sliced
2 cloves of garlic
8 white button mushrooms, sliced
160g kalettes, sliced lengthwise
Salt & pepper to taste


Mashed potato
Place diced potatoes in microwave-safe dish, covered.
Microwave on HIGH 8 minutes or until potatoes are done.
Transfer potatoes to a large bowl. Add milk, butter, salt and pepper. Mash with a potato masher until reaching desired consistency. Keep warm while you move on to prepare the pan-fried kalettes.

On a non-stick pan, add olive oil. When the olive oil is hot, cook the chorizo over low heat until both sides become lightly blistered.

In the same pan add garlic. Sauté over low heat until aromatic. Add more oil should the mixture appear to be dry.
Add mushrooms and sauté for half a minute over low-medium heat.

Add kalettes and stir to combine with the ingredients and cook over medium heat. Add two tablespoons of water to help cooking the kalettes.
When the kalettes have turned slightly bright green and slightly tender, season with salt pepper.

Recipe from Fuss Free Cooking