Seared kale with chorizo

I admittedly am not a “dark greens” lover, but this is amazing. Whenever kale is looking fresh, I grab a few bundles of the curly dark-green leaves. They are great mixed into soups, baked with pastas or grains or simply cooked with a little fat until tender and bright with flavor.

I originally planned on making this with leftover sage sausage from the farmers’ market, but the chorizo in my fridge wooed me. The chorizo’s spicy, smoky flavor really sang with the kale – a surprising depth with each bite.

Seared kale with chorizo

  • 1 bunch kale, washed and torn from the stem
  • 4 oz. chorizo (or more!), chopped into chunks
  • EVOO
  • kosher salt
  • cracked pepper
  • freshly grated nutmeg
  • 1/4 c. chicken stock (or water)

In a large skillet, heat a scant 1 tsp EVOO over medium. Add the chorizo and brown lightly 2-3 min. Add the kale and step back while the moisture spits in the hot oil. Allow the kale to wilt down – this will give you a nice seared edge on some pieces. Add salt and pepper to taste, then a few shavings of nutmeg (my mother’s trick). Toss with tongs, then add a bit of chicken stock to help things along. Check for seasonings (mother also adds vinegar to her dark greens, but I don’t think these needed it) and take off the heat as soon as the kale turns bright green and is wilted.

Hey, ma, it's healthy!

Like I said, kale surprises me. But I suppose if you mix any vegetable with sausage, the results will please you. Serve up and enjoy, friends! xoxo

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One response to “Seared kale with chorizo

  1. No vinegar?! Love, Mom

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