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?

Ingredients
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.

Chickpeas and Chorizo with Kale

Big on flavor, low on hassle. All you need is one pan. And a bowl, if you're feeling fancy. And maybe a glass of Rioja.

Ingredients

Olive oil

1 spicy chorizo sausage (fresh, not cured)

2 cloves garlic, slivered

1-2 cups chopped dino kale (remove thick part of stems first; or sub chopped spinach)

1 can chickpeas, rinsed well and drained

About 1/2 tsp ground cumin

1/4 tsp paprika

Salt

Toasted whole grain bread (optional)

Heat a wide nonstick pan over medium heat. Drizzle with olive oil. Cut the chorizo from its casing and place the meat in the pan, cutting into 4 to 5 pieces with the spatula. Let brown on one side.

Turn the chorizo, push to the side of the pan, and add the garlic to the other. Sauté the garlic for about 30 seconds, till it starts to soften, then add half the chickpeas and half the kale. Stir to combine. Wait a minute for the kale to wilt, then add the rest of the chickpeas and kale.

Continue stirring occasionally until all the kale has completely wilted, then use the spatula to break apart the chorizo into smaller pieces. Sprinkle in cumin, paprika, and salt to taste, and stir well.

Cover, turn the heat down to medium-low, and continue cooking for about 7 minutes until the kale is tender, adding a tablespoon of water if the pan starts to get dry. Remove from heat and let sit another couple minutes.

Serve hot, drizzled with a little olive oil, and garnished with a toast or two if desired.

Serves 2.