Chorizo & Spinach

Chorizo & Spinach

So this recipe began life as a simple combo of chorizo and that currently fashionable green, kale. But I’ve recently been developing a new appreciation for good old spinach so it made sense to use this more humble green instead. This super-low effort meal uses convenient frozen spinach to avoid the washing and chopping, but fresh spinach is nicer (less slimy) if you have the extra time.

2-4 chorizo, sliced
2 packets frozen spinach (250g / 9oz) each, defrosted
2 tablespoons lemon juice
handful pine nuts (optional)

1. Heat a large frying pan on a medium high heat. Add a little oil and cook chorizo for about 3-4 minutes on each side or until well browned and cooked through.

2. Push chorizo to the side of the pan and add the spinach. Cook for a few more minutes or until the spinach is just hot.

3. Remove from the heat and stir in lemon juice. Taste and season with salt and more lemon as needed. To serve divide between two plates and top with pine nuts (if using).

Variations

vegetarian – replace chorizo with fried or poached eggs. Sprinkle with a little hot sauce or smoked paprika to make it less breakfasty. You could also replace chorizo with sun dried tomatoes + chickpeas.

vegan – replace chorizo with smoked tofu or grilled red peppers or both. Increase the nuts to help make it more filling.

more substantial / carb lovers – use as a filling for warm tortillas or wraps or toss in your favourite cooked pasta. OR serve on a bed of hummus or mashed potato. Also good with crusty bread and butter, rice or quinoa.

more substantial (low carb) – more chorizo, avocado, or nuts.

no chorizo? – use another spicy sausage instead.

too hot – use mild chorizo or plain sausages instead.

more veg – soften an onion and chopped red capsicum (bell pepper) in the pan before adding the chorizo. Feel free to double the amount of greens you use.

fresh veg – use a large bunch of spinach, kale, collard greens or silver beet (chard) instead. Wash and remove tough stalks and chop leaves into thick ribbons. Allow to cook in the chorizo fat until just wilted. Or baby spinach is also fine if you can’t be bothered chopping.

nut-free – skip the pine nuts or replace with crumbled soft goats cheese or dollops of ricotta.

Waste Avoidance Strategy

chorizo – freeze it.

frozen spinach – will keep in the freezer for months.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

pine nuts – keep them in the pantry.

Problem Solving Guide

too hot! – next time use milder chorizo. For now dilute with more spinach if you have it or serve with a glass of milk or some natural yoghurt for cooling the tongue.

bland – more salt and/or lemon.

too dry – sounds like overcooked chorizo or chorizo without enough fat. Drizzle with a little extra olive oil or serve mayo at the table.

Serving Suggestions

Good on it’s own.

Prepare Ahead

Yes! Just cook as per the recipe but keep the pine nuts and lemon separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm chorizo and spinach in the pan with a little oil and finish with lemon and pine nuts.

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