Saut

Chorizo is cooked inside a skillet, and it is then tossed with kale and spirnkled with garlic.

Greens such as kale can often be bitter, but when prepared correctly-such as in this chorizo and garlic recipe-they alllow for a savory comfort food.

Ingredients

  • 2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded
  • 3 tablespoons vegetable oil
  • 4 large cloves garlic, thinly sliced
  • 3 ounces Spanish chorizo, chopped into 1/4-inch pieces
  • 3/4 cup water
  • 1/8 teaspoon salt

Nutritional Information

  • Calories per serving 131
  • Fat per serving 7g
  • Saturated fat per serving 2.2g
  • Monounsaturated fat per serving 2.8g
  • Polyunsaturated fat per serving 1.4g
  • Protein per serving 7g
  • Carbohydrate per serving 12g
  • Fiber per serving 2g
  • Cholesterol per serving 12mg
  • Iron per serving 2mg
  • Sodium per serving 273mg
  • Calcium per serving 158mg
  • Calories per serving 131
  • Fat per serving 7g
  • Saturated fat per serving 2.2g
  • Monounsaturated fat per serving 2.8g
  • Polyunsaturated fat per serving 1.4g
  • Protein per serving 7g
  • Carbohydrate per serving 12g
  • Fiber per serving 2g
  • Cholesterol per serving 12mg
  • Iron per serving 2mg
  • Sodium per serving 273mg
  • Calcium per serving 158mg

How to Make It

Step 1

Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.

Step 2

Line a plate with a paper towel; put aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (a couple of minutes). Transfer having a slotted spoon to plate. Discard oil.

Step 3

Within the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off basically 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is simply tender (6-10 minutes). Sprinkle with crisped garlic; serve.