Serves 3-4

A banger when you just want a big bowl of comfort and health. This recipe is super flexible so you can substitute the beans and greens for whatever you have in your pantry. 

Ingredients: 

200g Chorizo

1 stick of celery

2 shallots

2 garlic cloves

2 salad tomatoes

2 x tins of beans (dealer's choice, we used butter beans and cannellini beans)

250ml veg stock

1 leek

250g kale

250g tenderstem

100g spinach 

250ml veg stock

Olive oil, salt, vinegar

Method: 

1. Heat oil in a pan. Add in sliced chorizo and cook for 5 mins. Add finely chopped shallot, celery and garlic. Reduce heat and cook for 5 minutes until soft. 

2. Add chopped tomatoes, beans and seasoning and cook over medium heat for another 15 mins. 

3. Add in your leeks and tenderstem, stir. Cook for 5 mins before adding in the kale, spinach and veg stock. Simmer for 5-10 minutes until the spinach is wilted and the sauce has thickened. 

4. Serve with toasted, buttered sourdough to mop up the leftovers.