Wilted Kale , Fried Chilli and Garlic plus a vegetarian bean Goulash

Wilted Kale, Fried Chili and Garlic

2 cloves of garlic finely sliced

1 heaped tsp of chilis in oil

250g Black Kale, stalk removed and chopped

Put the kale into a pot of boiling water for 3 minutes

Meanwhile heat 1/2 tbsp oil and fry the garlic and chili for 1 minute

Tip in the kale, add a pinch of salt and stir fry and serve

Vegetarian Bean Goulash

Serves 6

1tbsp oil

1 large white onion chopped

2 red peppers chopped and deseeded

4 carrots peeled and chopped

2 tins of beans of choice rinsed and drained

3 garlic cloves crushed

2tbsp tomato paste

1ltr veg stock

100ml red wine

1heaped tsp each of sweet and hot paprika

2 bay leaves

1tbsp red wine vinegar

1tsp salt

1 large sweet potato peeled and cut into bite sized chunks

Fresh chopped parsley and sour cream to serve

 Heat the oil and add the onions, peppers, garlic, carrots and cook until softening – add a little water if needed.

Tip in the tomato paste, the paprika and salt and stir to combine. Add the red wine and cook for a few minutes over a high heat then add the stock and the vinegar. Add the drained beans to the pan and bring to a simmer then cook for about 45 minutes for deliciously tender. Add the sweet potato for the last 30 minutes and continue to cook until ready.

Ladle into bowls and sprinkle over the parsley and a dollop of sour cream and serve.