Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, beer mustard chorizo kale bake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. If the seeds soak up the beer too quickly. The Best Cabbage Chorizo Recipes on Yummly
Beer Mustard Chorizo Kale bake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Beer Mustard Chorizo Kale bake is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook beer mustard chorizo kale bake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Beer Mustard Chorizo Kale bake:
- Make ready 6 Chorizo sausages
- Take 6 tbsp Austrian Beer Mustard
- Take 2 head Garlic diced
- Get 8 oz kale
- Prepare 1 can Green beans
- Prepare 1 can White kidney beans
- Get 2 tsp cooking wine
- Prepare 2 tbsp olive oil
- Prepare 4 stick Green onions, diced
- Take 1 1/2 cup Beef Stock
- Prepare 1 packages mashed potatoes
- Prepare 1 1/2 cup mozzarella cheese
- Prepare 1 can White potatoes
- Take 1 can peas
Take the lid off and add a knob of butter, fry to evaporate any liquid, then add this. This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda. Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry. Also, instead of the chorizo, I used diced baked ham, instead of two cans of white beans, I used one can and one can of black beans.
Steps to make Beer Mustard Chorizo Kale bake:
- Preheat oven to 400°F. Remove casing from sausages and cook over medium heat.
- After cooked, reduce heat to low and stir in Beer Mustard. Mix well to coat.
- In separate pan, heat oil over medium heat. Add garlic and green onions and cook until garlic is soft.
- Add kale and beef stock to onion & garlic. Turn heat to medium-high heat for 1 minute.
- Reduce heat to low and add cooking wine and cover. Simmer for 5 minutes.
- Combine sausage and kale mixtures into large mixing bowl with the mashed potatoes, peas, green beans, and kidney beans.
- Pour contents into large glass casserole dish. Top with mozzarella cheese. Place potatoes on top and brush with beer mustard.
- Cook in oven for 10-15 minutes.
This bean, chorizo and kale stew, or 'big soup', as I like to call it, is one of my favourite dishes; tasty and uncomplicated - definitely my kind of cooking! I ring the changes, using different greens through the seasons. In late summer and early autumn, I'll swap dried or tinned beans for the fresh borlotti we. Spicy Spanish chorizo and hearty kale are a classic combo—toss in a little pasta and you've got a weeknight dinner dream. It's easy (hello, one pot!) and super delish.
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