Beer Mustard Chorizo Kale bake. This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. Got a piece of chicken you don't know how to use? Whatever it is, it's a candidate for this recipe: I've suggested thighs, but you can use any cut of chicken you have available.

Kale, Chorizo & Lentil Salad. by: Emma Laperruque. While the lentils are cooking, sauté the chorizo. This kale & chorizo frittata is an easy and hearty dish with southwest flavor that can be eaten for If you will be baking the frittata in the cast iron skillet, pour the egg mixture directly over the cooked Sprinkle the shredded mozzarella over the top of the frittata. You can have Beer Mustard Chorizo Kale bake using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Beer Mustard Chorizo Kale bake

It's 6 of Chorizo sausages.
Prepare 6 tbsp of Austrian Beer Mustard.
Prepare 2 head of Garlic diced.
You need 8 oz of kale.
Prepare 1 can of Green beans.
It's 1 can of White kidney beans.
Prepare 2 tsp of cooking wine.
You need 2 tbsp of olive oil.
You need 4 stick of Green onions, diced.
It's 1 1/2 cup of Beef Stock.
You need 1 packages of mashed potatoes.
It's 1 1/2 cup of mozzarella cheese.
Prepare 1 can of White potatoes.
It's 1 can of peas.

Place in the preheated oven and bake for. 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. Strip kale from the stems and rinse thoroughly.

Beer Mustard Chorizo Kale bake step by step

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..

Season the dish with mustard and honey. To serve, cut the chorizo into slices and arrange together with the stew. Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl.