Sunday, September 21, 2014

Braised Kale and Broccoli with Chorizo

Every now and then, people express surprise that I eat meat.

Like this: "You ate a STEAK? That's not plants."
Or: "Bacon?? So much for mostly plants, huh?"

To which I say, emphatically: Mostly plants. And when possible, mostly pork-flavored plants. For example, here is a dish that is mostly plants, in terms of content, and yet mostly chorizo in terms of flavor. What's not to love?

Olive oil
1 fresh pork chorizo sausage
2-3 cloves garlic, smashed
1 bunch dino kale, cut crosswise into thick ribbons, rinsed well, and dried
1 lb or so of broccoli, cut into bite-size florets, tender part of stems sliced
Sweet paprika (not smoked)
Aleppo pepper (or sub a little cayenne)
Kosher salt

Heat a wide, nonstick saute pan over medium heat. When hot, add the olive oil. Slice the sausage from its casing and add to the pan, breaking apart into pieces with the spatula. Allow to brown on one side, then stir. Add the garlic, stir again, then add the kale and broccoli and toss to combine. Sprinkle with salt.

Cook for 3-4 minutes, stirring occasionally, then cover the pan and continue to cook for another 5-10 minutes, stirring once or twice, until browned here and there and the broccoli is tender. If it's browning too quickly, turn the heat down a bit and add a small splash of water before covering again; if it's not browning, turn the heat up a bit and wait longer between stirs. (Excess liquid? Leave the lid off for a few minutes.)

Serve hot, sprinkled with a little salt over the top.

Serves 2.

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