Chorizo with Kale

chorizo with kale-2

Chorizo with Kale

Inspired by my favourite food writer, Nigel Slater in his latest book the Kitchen Diaries II.

When I say I ‘adapted’ this recipe, the only thing I really changed was adding in a splash of lemon juice for freshness. It’s not very often I find myself adding an ingredient to other people’s recipes!

This is now a firm favourite in our house and there has been much discussion on possible variations. See below for ideas…

From Stonesoup

Enough for: 2
Takes: 15 minutes

2 chorizo, sliced
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced crosswise
1/2 lemon
handful roasted almonds

1. Heat a frying pan on a medium high heat. Add a little oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side.

2. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate.

3. Add garlic and kale to the chorizo oil in the pan and stir fry for 2-3 minutes or until kale is wilted and tender.

4. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.

5. Serve with almonds sprinkled over.

Leftover Potential

Great! Will last a week or so in the fridge but best to add the almonds at the last minute otherwise they lose their crunch.


vegetarian – replace chorizo with sliced halloumi and add in a teaspoon smoked paprika with the kale. Or you could try sun dried tomatoes and roast almonds instead of chorizo.

vegan – replace the chorizo with 2 large red onions or bell peppers (capsicum) chopped. Cook on a medium heat until soft. Add kale and 1 teaspoon smoked paprika and continue to cook as per the recipe. Double the almonds to serve.

no chorizo? – use spec, chopped bacon, pancetta, salami or even ham. Other fresh sausages can also be substituted.

different greens – most greens will work well here. Try cavolo nero, collard greens, spinach, silverbeet (chard), rainbow chard even baby spinach or defrosted frozen spinach. Cabbage, brussels sprouts, broccoli, asparagus, broccoli rabe can also be used but will need a little longer to cook.

nut-free – skip the almonds or replace with toasted bread crumbs.

budget / more substantial – make the chorizo go further – toss in a drained can of chickpeas or white beans with the kale. You could also serve with crusty bread and butter or potatoes.

sunday breakfast – serve topped with a poached or fried egg.

more veg – soften an onion before adding the kale. Serve with fresh parsley.

Waste Avoidance Strategy

chorizo – I buy mine in cryovacced packs which keep for a few weeks in the fridge. Otherwise just freeze.

kale – keeps for 2 weeks or so wrapped in a plastic bag in the fridge. For longer storage freeze or make these wilted greens.

lemon – keeps in the fridge for months.

garlic & almonds – keep them in the pantry.

Problem Solving Guide

too bland? – use more seasoning. And a splash more lemon. Next time use a different chorizo supplier.

chorizo falling apart – some chorizo are more like fresh sausages and can be quite crumbly. I prefer fermented chorizo that has a texture more like salami.

too dry – drizzle with a little more olive oil or try a dollop of good quality mayonnaise.

Serving Suggestions

Great as a quick light dinner on its own.

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