Spanish kale with chorizo

Ingredients for 4 servings:

• 1 kg kale, fresh
• 300 g vegetable onion(s), medium-finely chopped
• 2 cloves garlic, finely chopped
• 1 red pepper
• 1 pepper(s), green
• 1 ring/s paprika sausage, mild chorizo ​​(225 g, Spanish)
• 3 tbsp lard
• 1 ½ tbsp paprika powder, rose hot
• Salt and pepper, freshly ground
• 400 ml beef stock
• 2 bell peppers, red
• 30 g pine nuts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

also works with frozen kale or from a jar

Strip the kale leaves from the stems, wash thoroughly, and drain. Blanch the kale in batches in a large pot for 2-3 minutes, rinse, drain, and roughly chop. Halve the peppers lengthwise, remove the seeds, and slice into thin strips. Thinly slice the chorizo. Heat the lard in a large pot, add the onions, garlic, peppers, and chorizo, and sauté gently, stirring occasionally. Stir in the kale, sauté briefly, and season with paprika, pepper, and salt. Deglaze with the beef stock, cover, and simmer over low heat for 30 to 45 minutes. Meanwhile, halve the peppers, remove the seeds, and place skin-side up on a baking sheet. Grill under the preheated grill on the 3rd rack from the bottom for 10 to 12 minutes, until the skin is blackened and blistered. Cover with a damp cloth, then peel and cut into 2-cm diamond-shaped pieces. Roast the pine nuts in a dry pan until golden brown. Just before serving, add the bell peppers to the kale, heat through, and sprinkle with the pine nuts. Serve with potato wedges or boiled potatoes.