Health

Sautéed Kale with Chorizo and Crispy Garlic

Sautéed Kale with Chorizo and Crispy Garlic Photo: John Kernick; Stylist: Amy Wilson

Ingredients

  • 2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded
  • 3 tablespoons vegetable oil
  • 4 large cloves garlic, thinly sliced
  • 3 ounces Spanish chorizo, chopped into 1/4-inch pieces
  • 3/4 cup water
  • 1/8 teaspoon salt

Preparation


1. Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.

2. Line a plate with a paper towel; set aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (about 2 minutes). Transfer with a slotted spoon to plate. Discard oil.

3. In the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off all but 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes). Sprinkle with crisped garlic; serve.


  • Prep Time:
  • Cook Time:

  • Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic.
  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 131
Fat per serving: 7g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 2.8g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 7g
Carbohydrate per serving: 12g
Fiber per serving: 2g
Cholesterol per serving: 12mg
Iron per serving: 2mg
Sodium per serving: 273mg
Calcium per serving: 158mg

Good to Know

Greens such as kale can sometimes be bitter, but when prepared correctly—such as in this chorizo and garlic recipe—they make for a savory comfort food.