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Greens & chorizo on toast

A serving of greens & chorizo on toast

Greens & chorizo on toast

Name: Greens & chorizo on toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 cooking chorizo around 200g total; 2 tbsp olive oil; 4 thick slices bread (we used sourdough); 3 garlic cloves finely sliced; 2 small banana shallots finely chopped; 100g kale hard stems removed; ½ lemon zested and juiced; ½ tsp chilli flakes (optional); 75g ricotta

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

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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

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Ingredients

Nutrition

Units:

MetricUS

4 cooking chorizo

around 200g total
2 tbsp olive oil
4 thick slices bread

(we used sourdough)
3 garlic cloves

finely sliced
2 small banana shallots

finely chopped
100g kale

hard stems removed
½ lemon

zested and juiced
½ tsp chilli flakes

(optional)
75g ricotta

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Nutrition: Per serving

kcal690
fat48g
saturates16g
carbs28g
sugars5g
fibre6g

high
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.

Recipe tip

You could also use soft cheese instead of ricotta.

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