Seasonal recipe No 27 – Kale with chorizo and almonds


In last weekend’s Observer magazine, Nigel Slater sang the praises of kale – especially after a touch of frost. As well as using it as a side dish with a seasoning of crisp garlic and red chillies, he also cooked it with chorizo. For his recipe for a “less rich version of the classic cauliflower cheese” and other ways of using your winter greens, see his Cold as brassicas page.

Serves 2 as a light main course, 4 as a side dish

Preparation 5 minutes
Cooking 15 minutes

250g curly kale
250g cooking chorizo
a little groundnut or sunflower oil
50g skinned whole almonds
a clove of garlic, peeled and crushed

Wash the kale thoroughly. Put several of the leaves on top of one another and shred them coarsely, discarding the really thick ends of the stalks as you go.

Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat, add the slices of chorizo and fry till the pieces are golden. Lift them out with a draining spoon on to a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the frying pan clean. Add the almonds and cook for 2 or 3 minutes till pale gold then lift out and add to the chorizo.

Warm the oil in the pan, add the crushed garlic and shredded greens and cook for a couple of minutes, turning the greens over as they cook, till glossy and starting to darken in colour. Return the chorizo and almonds to the pan, add a little salt and continue cooking till all is sizzling, then tip on to hot plates.

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