Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 62

Good-quality cooking chorizo is not the cheapest of meats but I find a little goes a long way. When this recipe was first published in my column I was asked why I suggested discarding the oil, especially as it contains so much chorizo flavour. A good point, but I felt there was enough fat in the dish already. So the suggestion is just that. Leave the spicy, orange, liquid fat in, if you wish.

curly kale: 250g

soft cooking chorizo: 250g

skinned whole almonds: 50g

a little groundnut or sunflower oil

a clove of garlic, peeled and crushed

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 until golden. Lift them out with a draining spoon on to a dish lined with kitchen paper. Discard most of the oil that has come out of the chorizo (better still, keep it for frying potatoes) and wipe the pan clean. Add the almonds and cook for two or three minutes, till pale gold, then lift out and add to the chorizo.

Warm a little 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.

Enough for 2 as a light main course, 4 as a side dish