Crispy Kale & Chorizo Skillet with Charred Lemon
Ingredients
- 1 bunchkale (Lacinato or curly)
- 8 ouncechorizo (Spanish-style, fresh or cured)
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 wholelemon
- ½ teaspoonred pepper flakes
- ½ teaspoonsmoked paprika
- 2 tablespoonolive oil
- ¼ teaspoonkosher salt
- ⅛ teaspoonblack pepper
Prep
- 01
Remove stem and tear kale leaves into bite-sized pieces (you'll have roughly 8 cups).
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Remove chorizo from casing and crumble into a large skillet over medium-high heat. Cook for 5–6 minutes, stirring occasionally, until the chorizo releases its oils and begins to crisp. Transfer to a plate.
- 02
Add 2 tablespoons olive oil to the same skillet. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, red pepper flakes, and smoked paprika; cook for 30 seconds until fragrant.
- 03
Add torn kale in batches, stirring to wilt each addition into the pan. This takes 4–5 minutes total. The kale should be tender but still have some texture.
- 04
Return the chorizo to the pan and toss to combine. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust.
- 05
Cut the lemon in half. Char the cut side face-down in the skillet for 1–2 minutes until caramelized. Squeeze the charred lemon over the skillet and serve immediately.
Spice Tips
The red pepper flakes and smoked paprika provide warmth and smoke. For more heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. For deeper savory notes, try a touch of fennel seed or a squeeze of sherry vinegar at the end.
Chorizo does most of the seasoning work here—taste before adding salt. For extra richness, finish with a drizzle of good olive oil. Keeps well as leftovers; reheat in a skillet over medium heat.