Tuesday, December 04, 2012

Kale with Chorizo and Garlic

I am glad to be getting greens in our produce co-op share these days.  As I figure out what to do with them, I can only hope that eating them is some sort of preemptive cleanse before the carb/fat/sugar/booze-loaded holidays come around.

Now this recipe isn't completely healthy, but what self-respecting green would be seen without at least a little pork fat by it's side? This makes a great side for pork tenderloin, roast chicken or a nice flaky piece of fish.

Kale with Chorizo and Garlic
Adapted from Bon Appetit.
Makes four servings.

4 tablespoons olive oil, divided
4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
Kosher salt and freshly ground black pepper
1 cup dry white wine, divided

Heat 2 tablespoons oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 20-25 minutes.

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