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Author Notes: This is a one pot dinner full of everything hearty and perfect this time of year. The chorizo renders is smoky, garlicky, red oil. The garlic chars into little chips. The Cavolo Nero kale wilts but remains crisp and green. The beans add a wholesome heartiness. And the Pecorino adds a salty finish. It's all in one pot, in ten minutes, and can be multiplied or divided by however many people you want to feed, but for me, this is the perfect dish on those nights I'm home for dinner by myself. It feels at once healthy and indulgent. This dish was inspired by one of my favorite food writers, Nigel Slater. —KerryFrenchRev
- 1 tablespoon olive oil
- 3.5 to 4 ounces Spanish chorizo, cut into 1/4-inch discs
- 2 bunches Cavolo Nero (about 7 ounces each)
- 12 twists black pepper on the pepper mill
- 2 cloves garlic, thinly sliced
- 1 14.5-ounce can giant beans, drained and rinsed (use butter beans as a substitute)
- 1/2 lemon
- Freshly grated Pecorino Romano cheese, to taste
- Heat a skillet over medium-high heat and add the olive oil and chorizo. Sauté the chorizo until it just begins to take on color and render its fat, 2 minutes.
- While the chorizo is cooking, cut out the spines from the Cavolo Nero leaves, and cut the leaves into a rough 1-inch chop. Add the Cavolo Nero to the pan with the chorizo when the chorizo has just begun to take on color. Grate in the black pepper, and cover the pan with a lid.
- After 3 minutes, add the garlic and giant beans to the pan. Toss everything around, and replace the cover. Cook another 2 to 3 minutes, until the Cavolo Nero is just tender.
- Divide the Cavolo Nero, chorizo, and beans between two wide bowls. Zest the 1/2 lemon, and divide the zest over the top of the two bowls. Top with a light grating of Pecorino. Cut the zested half-lemon into two wedges, and serve alongside the Cavolo Nero. Spritz just before eating.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens