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Author Notes: Like most, I try and match my eating habits to the season. Watermelon and cantaloupe are what I crave in the summer. I can’t wait to dive into apples and mushrooms in the fall, but beyond that, I also like to match my preparation technique with the season. In winter, I'm ready for heartier greens, and I don't want those greens lightly tossed in a salad with citrus. I want them warm and smoky with a little heat. With that in mind, I set out to “beef” up some bright green, leafy kale. I thought chorizo would be a worthy companion to fire up the flavor profile, along with some Sriracha in hopes of keeping anyone warm during a polar vortex. Feta and yogurt give balance to the big boys, making this a versatile spread for a baguette, chicken sandwich, or you can even use it as a zesty bed under seared scallops. See, winter doesn’t have to be so bad! —TastingPage
Makes 2 cups
ounces fresh chorizo, casing removed
large yellow onion
ounces dinosaur kale
tablespoon extra virgin olive oil
ounces feta cheese
cup whole milk yogurt
teaspoon red wine vinegar
salt and pepper to taste
- Add chorizo to a large frying pan over medium heat, breaking up the sausage as you go. Saute chorizo until cooked through, approximately 15 minutes. Remove chorizo from pan and set aside. Discard all but one teaspoon of the grease from the pan.
- Place onion in the same pan and saute until fragrant and brown, about 5 minutes.
- While the onion cooks, remove the stem from the middle of the kale by folding it in half and cutting out the rib. Coarsely chop the remaining kale leaves. Add to the pan with the onion and drizzle with olive oil, salt and pepper. Stir to combine, ensuring kale is coated with oil. Cook until the kale is bright green and begins to wilt. Then cover the pan with a lid for 5-10 minutes until kale softens. Remove from heat and add chorizo. Allow mixture to cool.
- In a food processor, add the kale chorizo mixture with the feta, yogurt, Sriracha and red wine vinegar. Mix until combined. Serve immediately on toasted French bread, on your chicken sandwich or use it as a zesty bed under seared scallops. Will keep in the refrigerator up to a week.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens