Chorizo with buttered kale and roasted almonds

  • serves 4
  • Easy

Eat this dish as a warm salad or delicious side to your main course. Roasted Marcona almonds, crispy chorizo and the goodness of kale are cooked in cider in this irresistible dish.



  • cider 150ml
  • kale 1 large bunch about 200g, trimmed and finely shredded
  • chorizo 1 whole, thickly sliced
  • roasted almonds 50g, Marcona have a good flavour
  • butter
  • onion 1, sliced


  • 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.

Nutritional Information

  • Kcals 216
  • Carbs 5.4g
  • Protein 9.6g
  • Fat 16.3g
  • Salt 0.5g
  • Saturates 4.4g
  • Fibre 2.8g