Greens & chorizo on toast
Serves 2
Easy
Prep:
Cook:
Pair iron-rich kale with spicy chorizo, and serve on top of sourdough and creamy ricotta in this speedy dish. It's great for brunch or a quick weeknight meal
Skip to ingredients
Showing items 1 to 3 of 6
- 4 cooking chorizoaround 200g total
- 2 tbsp olive oil
- 4 thick slices bread(we used sourdough)
- 3 garlic clovesfinely sliced
- 2 small banana shallotsfinely chopped
- 100g kalehard stems removed
- ½ lemonzested and juiced
- ½ tsp chilli flakes(optional)
- 75g ricotta
Nutrition: Per serving
- kcal690
- fat48g
- saturates16g
- carbs28g
- sugars5g
- fibre6ghigh
- protein34g
- salt4g
Method
step 1
Split the chorizo in half lengthways and heat half the oil in a frying pan over a medium heat. Put the chorizo in, cut-side down, and cook for 4-5 mins until deeply browned, then flip and cook on the other side for a further 4-5 mins until browned. Remove to a plate and set aside in a warm spot.
step 2
Put the bread in the frying pan, letting it soak up the chorizo oil, and fry for 2 mins each side, until toasted. Transfer to a plate and drizzle the remaining olive oil into the pan. Stir in the garlic and shallots with a pinch of salt and cook over a medium heat for 5 mins, until beginning to soften. Mix in the kale, a little lemon juice and water, then cover with a lid. Leave the kale to soften for 4-5 mins, then uncover and stir through the lemon zest, chilli flakes (if using) and some seasoning.
step 3
Spread the ricotta over the toasted bread and season with a pinch of pepper before topping with the kale mix and chorizo. Serve with lemon wedges on the side, if you like.
