The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

My mother-in-law is in town from England for a 10-day visit and therefore we have been on a bit of a British inspired cooking spree the last few days. Although he might not admit it, I think sometimes Simon really does miss his British pub food, especially things like Shepard’s Pie, Bangers and Mash and Fish and Chips.

As we do our best to eat healthy (and the above tend not to meet that requirement all of the ti), we have been having fun re-creating these favorite classics into healthy, flavourful, everyday easy meals. If you are a fan of bangers and mash, give this one a go...

Chorizo Sausages and Spicy Kale

Ingredients

1 large bunch kale (1 1/4 to 1 1/2 pounds)
4 garlic cloves
½ red onion, thinly sliced
Generous pinch red pepper flakes
Sea salt and cracked black pepper
8 organic chorizo or hot Italian sausages
2 tbsp (30 mL) olive oil
Sea salt and cracked black pepper

Directions
1. Remove thick stems from kale and discard. Then coarsely chop. Wash and dry well. Peel and thinly slice garlic.

2. Preheat oven to 400 F. Place sausages on a parchment lined baking sheet. Bake, turning occasionally, until browned and cooked through, 30 to 40 minutes.

3. Meanwhile, heat oil in a large skillet over medium high heat. Add garlic and red onion and sauté until softened, 2 to 3 min. Add hot pepper flakes and stir 1 minute. Add kale, ¼ cup water and sea salt and black pepper. Cover and continue to cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Taste and adjust seasoning.

4. Serve alongside sausages.