More delicious farmers’ market goodies, including the chorizo. I used kale but you can also use cavolo nero. You can get preserved lemon in Sainsburys! A delicious light supper, easy to make, even without the sour cream. Thank you Yotam – you are my new best friend!
1 tbsp olive oil
1 whole chorizo, cut in half lengthways and then into 1cm-thick pieces
2 garlic cloves, peeled and thinly sliced
1 tsp sweet smoked paprika
600g/1 bag kale or cavolo nero, if using cavolo nero pull leaves off stems, stems discarded and leaves chopped into 4cm-wide strips
Salt and black pepper
1 small preserved lemon, skin and flesh chopped, pips discarded
1 tbsp lemon juice
120g soured cream (optional)
Heat the oil in a large saute pan for which you have a lid on a medium-high flame. Fry the chorizo for three to four minutes, until golden brown, then add the garlic and fry for a minute more, until it starts to brown. Stir in the paprika, then lift out the chorizo and garlic with a slotted spoon and transfer to a small bowl.
Add the shredded kale or cavolo nero to the pan with two tablespoons of water, a third of a teaspoon of salt and plenty of pepper. Cover the pan and leave to sweat and wilt for three minutes, stirring once or twice to help the greens along. Remove the lid and fry for three minutes more, stirring frequently, until the liquid has evaporated and the leaves are starting to brown and are cooked but still have some bite.
Return the chorizo and garlic to the pan, stir in the preserved lemon and lemon juice, then take off the heat and stir in the soured cream. Spoon on to one large platter, or divide between four plates, and serve hot or warm.