Cavolo nero with chorizo and preserved lemon

Name: Cavolo nero with chorizo and preserved lemon
Yield: Serves four
Ingredients: 100 g soured cream; 600 g cavolo nero, leaves pulled off stems, stems discarded, leaves roughly chopped into 4cm thick strips and rinsed (360g); 1 tbsp lemon juice; 1 tbsp olive oil; 3 chorizo cooking sausages, halved lengthways and cut into 1cm thick pieces (150g); 3 garlic cloves, thinly sliced; ½ tsp sweet smoked paprika; salt and black pepper; 2 small preserved lemons, pips discarded, skin and flesh roughly chopped (40g)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.

Ingredients

1 tbsp olive oil
3 chorizo cooking sausages, halved lengthways and cut into 1cm thick pieces (150g)
3

Supper
Side dish
Starter

Method

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.
Add the cavolo ne