Ingredients Jump to Instructions ↓

  1. 2tbspsunflower oil

  2. 1 large red onion, peeled and sliced

  3. 2 cloves garlic, peeled and crushed

  4. 6-8 rashers smoked streaky bacon, chopped

  5. 500g (1lb) potatoes, peeled and cut into chunks

  6. 1 litre (1 pints) ham or vegetable stock

  7. 200g (7oz) kale, finely shredded Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan and add the onion, garlic and bacon. Cook over a medium heat for 7-10 mins, stirring occasionally, until the ingredients have started to turn a light golden colour. Add the potatoes to the pan and cook for a further 2-3 mins, stirring occasionally. Pour in the stock and bring the mixture to the boil. Reduce the heat and then simmer the broth for about 15-20 mins, until the potatoes are soft. Remove the pan from the heat and use a potato masher to break up the potatoes, leaving them slightly chunky. Return the pan to the heat and bring to the boil, then add the shredded kale to the pan and simmer for about 5 mins, until the kale is just tender. Season to taste and serve straight away.


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