Kale with Chorizo and Poached Egg

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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Make sure you can get proper chorizo, and I mean here the fresh (or semi-dried, rather) sausages, not the larger cured salame. Sometimes these come in horseshoe-shaped linked sausage loops; in which case use half. If you don’t like kale or it’s not around, then a large packet of spinach and watercress salad, just wilted in the pan in which the chorizo’s been cooking, will do – indeed more than do. It’s a pleasurable variant rather than forced substitution.