Pan-Steamed Kale with Chorizo
By Keith DresserPublished on March 1, 2019
Time
25 minutes
Yield
Serves 4
Ingredients
3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick3 tablespoons extra-virgin olive oil, divided1 cup chicken broth 1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)1 teaspoon red wine vinegar, plus extra for seasoning
Before You Begin
For the best results, use a cured Spanish-style chorizo here. Portuguese linguiça can be substituted for the chorizo.
Instructions
- Cook chorizo and oil in Dutch oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Stir reserved chorizo into kale and let warm through, about 1 minute. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Serve.
Time
25 minutesYield
Serves 4Ingredients
3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning
Ingredients
3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning
Ingredients
3 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
1 teaspoon red wine vinegar, plus extra for seasoning
Why This Recipe Works
For a quick-cooking side dish that highlights kale's bold flavor while achieving a tender but not sodden texture, we use a hybrid method: We first steam the leaves in a small amount of chicken broth. Once the kale is just tender, we remove the pot lid and cook off the excess liquid, then briefly sauté the kale with a few flavorings that accent but don't overpower its natural earthiness.
Before You Begin
For the best results, use a cured Spanish-style chorizo here. Portuguese linguiça can be substituted for the chorizo.
Instructions
- Cook chorizo and oil in Dutch oven over medium-high heat, stirring frequently, until starting to brown, about 3 minutes. Off heat, using slotted spoon, transfer chorizo to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Stir reserved chorizo into kale and let warm through, about 1 minute. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Serve.
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