Chorizo is cooked in a skillet, and is then tossed with kale and spirnkled with garlic.
2 pounds lacinato kale (about 4 bunches), stems and center ribs discarded
3 tablespoons vegetable oil
4 large cloves garlic, thinly sliced
3 ounces Spanish chorizo, chopped into 1/4-inch pieces
3/4 cup water
1/8 teaspoon salt
How to Make It
Working in batches, stack kale and cut crosswise into thin (about 1/4-inch-wide) shreds.
Line a plate with a paper towel; set aside. Heat oil in a large (12-inch) nonstick skillet over medium heat until it shimmers. Add garlic and toast, stirring frequently until golden (about 2 minutes). Transfer with a slotted spoon to plate. Discard oil.
In the same skillet, cook chorizo over medium-high heat until browned (2 minutes). Drain off all but 1/2 tablespoon fat from skillet. Add kale (in handfuls) and toss until just wilted and bright green (about 3-4 minutes). Add water and salt, and simmer, partially covered, until kale is just tender (6-10 minutes). Sprinkle with crisped garlic; serve.
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