Chorizo with Kale

chorizo with kale-2

Chorizo with Kale

Inspired by my favourite food writer, Nigel Slater in his latest book the Kitchen Diaries II.

When I say I ‘adapted’ this recipe, the only thing I really changed was adding in a splash of lemon juice for freshness. It’s not very often I find myself adding an ingredient to other people’s recipes!

This is now a firm favourite in our house and there has been much discussion on possible variations. See below for ideas…

From Stonesoup

Enough for: 2
Takes: 15 minutes

2 chorizo, sliced
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced crosswise
1/2 lemon
handful roasted almonds

1. Heat a frying pan on a medium high heat. Add a little oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side.

2. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate.

3. Add garlic and kale to the chorizo oil in the pan and stir fry for 2-3 minutes or until kale is wilted and tender.

4. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.

5. Serve with almonds sprinkled over.

Leftover Potential

Great! Will last a week or so in the fridge but best to add the almonds at the last minute otherwise they lose their crunch.


vegetarian – replace chorizo with sliced halloumi and add in a teaspoon smoked paprika with the kale. Or you could try sun dried tomatoes and roast almonds instead of chorizo.

vegan – replace the chorizo with 2 large red onions or bell peppers (capsicum) chopped. Cook on a medium heat until soft. Add kale and 1 teaspoon smoked paprika and continue to cook as per the recipe. Double the almonds to serve.

no chorizo? – use spec, chopped bacon, pancetta, salami or even ham. Other fresh sausages can also be substituted.

different greens – most greens will work well here. Try cavolo nero, collard greens, spinach, silverbeet (chard), rainbow chard even baby spinach or defrosted frozen spinach. Cabbage, brussels sprouts, broccoli, asparagus, broccoli rabe can also be used but will need a little longer to cook.

nut-free – skip the almonds or replace with toasted bread crumbs.

budget / more substantial – make the chorizo go further – toss in a drained can of chickpeas or white beans with the kale. You could also serve with crusty bread and butter or potatoes.

sunday breakfast – serve topped with a poached or fried egg.

more veg – soften an onion before adding the kale. Serve with fresh parsley.

Waste Avoidance Strategy

chorizo – I buy mine in cryovacced packs which keep for a few weeks in the fridge. Otherwise just freeze.

kale – keeps for 2 weeks or so wrapped in a plastic bag in the fridge. For longer storage freeze or make these wilted greens.

lemon – keeps in the fridge for months.

garlic & almonds – keep them in the pantry.

Problem Solving Guide

too bland? – use more seasoning. And a splash more lemon. Next time use a different chorizo supplier.

chorizo falling apart – some chorizo are more like fresh sausages and can be quite crumbly. I prefer fermented chorizo that has a texture more like salami.

too dry – drizzle with a little more olive oil or try a dollop of good quality mayonnaise.

Serving Suggestions

Great as a quick light dinner on its own.

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  • This dish is so beautiful to look at, tried to send you my photo but it didn’t work…would be a hearty winters meal…just loving all your recipes…Suzanne

  • Tried to send you a photo, but it didn’t work, but just the look of this dish is awesome, and it’s quite hearty, would be a nice winter dish! Thank you I am enjoying your recipes so much. Suzanne

  • I’m really looking forward to trying this. It will be interesting finding chorizo that is sliceable (I live on the border with Mexico, and I do not find cured chorizo – I think that’s a Spanish thing). But I figure I could also substitute any tasty sliceable sausage, like bratwurst…

  • Jules I credit you with my abiding love of pan-fried kale as the bulk of a light meal, it’s my go-to when I’m home alone! Butter or oil, garlic cloves or spring onion, nuts or eggs or ricotta, I can’t get enough and thought I’d covered most interesting options. So excited to try it with halloumi and smoked paprika though, what a combo!

    • Awesome Romi!
      I’ve been having a whole bunch of kale to myself each day lately… usually with eggs for breakfast and with sardines or canned tuna and lemon for lunch…

  • This was wonderful! After years of trying, I finally love kale thanks to this recipe. I used raw chorizo which took a while to cook up, but totally worked.

    I decided to indulge a bit and cooked potatoes in the chorizo’s fat!!! So good!

    Jules? If you think it’s appropriate, could you recommend what wine would go well with each (or some) recipe(s)?

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