Sort ingredients
willa
QR Code
Listen
Pdf
Wash the kale thoroughly – the leaves can hold grit in their curls.
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.