Roasted Chorizo with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely fantastic. Chorizo and kale are a match made in heaven, the savory spiced sausage perfectly complementing the hearty greens. Beyond being delicious, kale is packed with nutrients and antioxidants that make you feel good about what you're eating. The best part? You only need one pan and a handful of ingredients you probably already have at home. It's simple, satisfying, and genuinely impressive enough to serve to guests.
Ella x
Ingredients
- 340 gspanish chorizo(sliced into 1/4-inch rounds)
- 1893 mlfresh kale(stems removed, roughly chopped)
- 4garlic cloves(minced)
- 1red onion(thinly sliced)
- 1 teaspoonsmoked paprika
- 1 teaspoonred pepper flakes
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Tip: High heat ensures the chorizo gets crispy edges while the kale becomes tender.
- 2
Arrange the sliced chorizo on one side of the prepared baking sheet in a single layer. Roast for 8-10 minutes until the edges begin to brown and curl slightly.
Tip: Don't crowd the chorizo; give each piece space to crisp up properly.
- 3
While the chorizo roasts, combine the chopped kale, sliced red onion, minced garlic, paprika, and red pepper flakes in a large bowl.
Tip: Massage the kale gently with your hands to soften it slightly before roasting.
- 4
Drizzle the kale mixture with olive oil, balsamic vinegar, sea salt, and black pepper. Toss everything together until well coated.
Tip: The acid from the vinegar helps break down the kale's fibrous texture.
- 5
Remove the baking sheet from the oven and push the chorizo to the side. Spread the seasoned kale mixture on the empty space in a single layer.
Tip: Keeping the chorizo separate prevents it from getting soggy.
- 6
Return the baking sheet to the oven and roast for 18-22 minutes, stirring the kale halfway through, until the kale edges are dark and crispy and the chorizo is fully cooked.
Tip: The kale should look slightly charred for the best flavor.
- 7
Remove from the oven and drizzle everything with fresh lemon juice. Gently toss the chorizo and kale together and adjust seasonings to taste.
Tip: The lemon brightens the rich flavors of the chorizo and paprika.
- 8
Serve immediately while the chorizo is still warm and the kale maintains its crispness.
Tip: This dish is best enjoyed fresh but can be reheated gently the next day.
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