Ottolenghi's Cavolo Nero with Chorizo and Preserved Lemon
This delivers in so many ways: all the goodness of hearty dark green cavolo nero, all the pops of surprise from the preserved lemon, and all the tastiness which chorizo will always bring. The result can be served either as a stand-alone tapas or as a side to all sorts of grilled or roasted meat.
|1 tbsp||olive oil|
|3||chorizo cooking sausages, halved lenghthways and cut into 1cm thick pieces (150g)|
|3||garlic cloves, thinly sliced|
|½ tsp||sweet smoked paprika|
|600g||cavolo nero, pulled off stems, stems discarded, leaves roughly chopped into 4cm thick strips and rinsed (360g)|
|2||small preserved lemons, pips discarded, skin and flesh roughly chopped (40g)|
|1 tbsp||lemon juice|
|salt and black pepper|
1. Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the chorizo and fry for 3–4 minutes, until golden-brown. Add the garlic and cook for 1 minute, until starting to brown. Stir in the paprika, then, using a slotted spoon, lift the chorizo and garlic out of the oil and place in a small bowl.
2. Add the cavolo nero to the pan, in three or four additions, stirring it into the oil. Once all the leaves have been added, add 2 tablespoons of water, ¼ teaspoon of salt and plenty of pepper. Cook for 3 minutes, covered, stirring once or twice to help the leaves wilt down. Remove the lid and continue to fry for 5–6 minutes, stirring frequently, until the liquid has evaporated and the leaves are cooked but still retain a slight bite and are starting to brown.
3. Return the chorizo and garlic to the pan, along with the preserved lemon and lemon juice. Stir through, then remove from the heat and add the soured cream. Fold through, to combine, then divide between four bowls or place on one large platter.