(4 servings as a side dish)
6oz chorizo, cut into small cubes
1 red onion, finely chopped
sea salt and fresh ground black pepper
1lb Kale, roughly chopped
12fl oz chicken or vegetable stock
Add the chorizo to a large saucepan and fry over a low heat until the fat starts to melt. You won’t need to add any additional fat to this as the tasty chorizo fat provides plenty.
Slowly increase the heat until the chorizo starts to brown and go a little crispy. This should take around 7 minutes.
Add the onion and cook for about 1 minute.
Season with salt and pepper.
Add the kale and cook, stirring, for around 2 minutes until it starts to wilt.
Stir in the stock and bring to the boil. Reduce the heat to a simmer and cover with a lid.
Cook for around 40 minutes, until the kale is tender, stirring occasionally.
Serve as a light lunch or as a side to grilled chicken or fish.