Buttered kale, chorizo and roasted almond salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 150ml cider
- 1 large bunch about 200g kaletrimmed and finely shredded
- 1 whole chorizothickly sliced
- 50g roasted almondsMarcona have a good flavour
- butter
- 1 onionsliced
Nutrition: per serving
- kcal216
- fat16.3g
- saturates4.4g
- carbs5.4g
- fibre2.8g
- protein9.6g
- salt0.5g
Method
step 1
Fry the chorizo in a dry pan until it starts to give off oil. Add the onion and fry for 2 minutes, then add the cider and cook for 5 minutes on high.
Then add the kale and a knob of butter, toss together, cover and cook for 3 minutes or until the kale is wilted. Season and sprinkle with almonds.
