Greens & chorizo on toast
photographs HANNAH TAYLOR-EDDINGTON
SERVES 2 PREP 10 mins
COOK 20 mins EASY
4 cooking chorizo, around
200g total
2 tbsp olive oil
2 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
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.
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 splash each of 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.
3 Spread the ricotta over the toasted bread and season with a pinch of pepper before topping with the kale mix and chorizo.