I bought some kale today at Whole Foods on a whim. I’ve never had kale before, but I keep reading how healthful it is, and I feel like I make the same three or four vegetables all the time anyway. Knowing the affinity that dark green, leafy vegetables have for garlic, cured pork, and lemon, I went rooting around in my freezer for some bacon … and found, instead, some chorizo I’d frozen probably two months ago and forgotten. Thus, this dish.
1 bunch kale (no idea how you measure this stuff)
2 cloves garlic, slivered
1 link chorizo or andouille sausage (cured or dried, but not fresh), diced finely
1 Tbsp olive oil
1 Tbsp water
pinch salt
lemon juice (optional)
1. Remove the kale leaves from their stems. (Best way: Fold the leaf in half at the stem, cut the stem away from the leaf.) Slice crosswise into ribbons. Rinse in a salad spinner or colander.
2. In a large lidded sauté pan, heat the olive oil until hot but not smoking. Add the garlic and sausage and sauté until the garlic is brown, the oil has turned slightly red or golden, and the sausage is fragrant.
3. Add as much kale as the pan will hold and toss gently in the oil. When this wilts, add more kale, continuing until all of the kale is added.
4. Add the 1 Tbsp water and reduce the heat to medium. Put the lid on the pan and cook for 15 to 18 minutes, until the kale has turned a deep green and is fully wilted. (The curly edges will still be curly and a little stiff.)
5. Season with salt and, if desired, a twist of lemon juice. Serve immediately.