Like most, I try and match my eating habits to the season. Watermelon and cantaloupe are what I crave in the summer. I can’t wait to dive into apples and mushrooms in the fall, but beyond the ingredients, I also like to match my preparation technique with the season.
In winter, I'm ready for heartier greens, and I don't want those greens lightly tossed in a salad with citrus. I want them warm and smoky with a little heat.
With that in mind, I set out to “beef” up some bright green, leafy kale. I thought chorizo would be a worthy companion to fire up the flavor profile, and it was also an excuse to visit the new butcher shop in Santa Monica, A Cut Above.
These guys are the real deal. Want to know exactly where the steak you're buying came from and what was included in their diet? They can tell you. Grass fed, non-GMO NY Strip, yup, they got it.
Want a whole Jidori chicken, or on second thought, how about just some juicy legs? They'll break it down for you.
I was in it for the homemade chorizo that was perfectly spiced and just made that morning. I may have made not one, but two, visits to A Cut Above for this very chorizo. If you're into pâté, this is also where you want to buy it as it's fresh and right on point. It brought me right back to Paris, sans smoke. If you need any birthday ideas for me, look no further.
So perhaps I was just thinking of more excuses to eat chorizo when I developed this recipe. Having two strong leads of kale and chorizo, I added in feta and yogurt to give balance to the big boys.
This is quite the versatile spread to layer on a fresh baguette for a nice app. You can also slide it in between your chicken sandwich to spruce it up, or better yet, use it as a zesty bed under seared scallops. See, winter doesn’t have to be so bad!
Smoky Kale Chorizo Spread
Makes about 2 cups
- 8 ounces fresh chorizo, casings removed
- 1/2 large yellow onion
- 8 ounces dinosaur kale
- 1 tablespoon extra virgin olive oil
- 2 ounces feta cheese
- 1/4 cup whole milk yogurt
- 1 teaspoon Sriracha
- 1 teaspoon red wine vinegar
- salt and pepper to taste
Add chorizo to a large frying pan over medium heat, breaking up the sausage as you go. Sauté chorizo until cooked through, approximately 15 minutes. Remove chorizo from pan and set aside. Discard all but one teaspoon of the grease from the pan.
Place onion in the same pan and saute until fragrant and brown, about 5 minutes.
While the onion cooks, remove the stem from the middle of the kale by folding it in half and cutting out the rib. Coarsely chop the remaining kale leaves. Add to the pan with the onion and drizzle with olive oil, salt and pepper. Stir to combine, ensuring kale is coated with oil. Cook until the kale is bright green and begins to wilt. Then cover the pan with a lid for 5-10 minutes until kale softens. Remove from heat and toss in chorizo. Allow mixture to cool.
In a food processor, add the kale chorizo mixture with the feta, yogurt, Sriracha and red wine vinegar. Mix until combined. Serve immediately on toasted French bread. Will keep in the refrigerator for up to a week.