Italian sausages with lentils and braised cavolo nero

If ever there was a winter dish this was it.  I’m pretty sure it must be quite healthy, all those lentils and greens, plus a good dose of garlic.  Anyway…what matters was it tasted fantastic. 

This is one of those meals where the quality of the ingredients really makes the difference.  I used Puy Lentils, organic cavolo nero, and incredible coiled Italian sausages (that I picked up here).

The sausages
These incredible Italian sausages were simply popped under a hot grilled for about 5-6 minutes on each side until they were golden.  I even drained the little amount of amber coloured fat that pooled in the coils into the lentils – waste not want not!

The lentils
The lentils (about 200g for 2) were covered with water, with a bunch of tied parsley stalks, a peeled garlic clove and a bay leaf.  Simmered for about 15-20 minutes until soft, then drained.  I mixed in a splash of sherry vinegar to taste, seasoned well with salt and pepper, and stirred through chopped parsley.  Finally mash the garlic clove and stir in.

The cavolo nero
I’m not a huge cabbage and kale lover, but cavolo nero I have a bit of thing for.  First I chopped it up, popped it into a large pan of salted boiling water and let it cook for 3 minutes before draining.  Cool it immediately with cold water, then squeeze as much liquid out of it as you can.  When you’re ready to eat, gently fry some sliced garlic in oil then add the cavolo nero and stir to warm through.

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Potato and chorizo hash with spring greens and an egg

For lunch today we had a delicious and quick meal – potato and chorizo hash with spring greens and a fried egg.  It’s a great storecupboard or leftovers meal, we used up some leftover cold new potatoes and a chorizo sausage we had in the fridge (they keep for ages).

Heat up a pan nice and hot, slice up the chorizo into smallish piece and fry until they start to brown.  Slice the cold new potatoes and add them to the pan, stirring carefully over a medium heat. 

Season with some ground black pepper and cook until the potatoes start to go golden and crisp.

Finely shred a couple of handfuls of spring greens and add to the pan and stir in.  Add a little dash of sherry vinegar and some salt (not too much, the chorizo is quite salty).

In a separate pan fry your eggs.  When they’re ready pop the potato and chorizo hash onto a plate and top with a fried egg.

Sorry no pictures – maybe when I get a new camera I’ll make it again and take some snaps.