This is a scrummy recipe adapted from the Riverford Cook Book (www.riverford.co.uk)
1 tablespoon olive oil
300g chorizo sausage, chopped
1 onion, chopped (you can also use leeks instead)
2 garlic cloves, crushed
500g cooked potatoes, cut into 2cm dice
Finely slice your cabbage into strips or if you are using kale - strip the kale leaves from their central ribs and blanch them in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Although I find if you use a non stick pan you won't actually need any oil as the chorizo makes it's own fat. Remove the chorizo with a slotted spoon and set aside.
Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes. Add the diced potatoes, turn up the heat to get some colour in them and cook for 5 minutes, turning the potatoes until browned all over.
Return the chorizo to the pan with the cabbage/kale and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season.
You could also add a poached egg on the top before you serve if you wanted to :-)