Kale with chorizo, jalapeño and quinoa

This was good, but not great. I think it would be better without the quinoa as a spicy kale side dish.

Serves 1 to 2. I intended to make 1 serving, but it was a lot more voluminous than I expected, probably because there was more kale than I thought in the bag. The serving on the plate, above, is about half of it.

1/2 cup quinoa (before cooking)
2 oz. chorizo sausage, diced
1 clove of garlic, minced
1 jalapeño, minced
kale (or Swiss chard, etc.)
a splash of champagne vinegar
Freshly ground black pepper

Prepare 1/2 cup of quinoa and 1 cup of water. This is enough quinoa for 2 servings, as it's hard to make really small quantities of quinoa (or rice, for that matter). I prepared it in my rice maker, but it's easy to prepare on the stove as well.

Here's the chorizo, diced. I use the plastic cutting board because chorizo can stain your wood cutting board, at least temporarily.


Cook the diced chorizo in a sauté pan until cooked through and the fat rendered.

Add the garlic and minced jalapeño. I include the ribs and seeds for extra hotness, but you could leave them out to make the dish milder.

Add the kale and cook for a few minutes until wilted. Add a splash of vinegar.

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Add the quinoa. Or not.

Season with salt and pepper.

I've made a bunch of variations on this recipe, including:

Sautéed baby Swiss chard with pancetta
Swiss chard with pancetta and quinoa
Quinoa with prosciutto, garlic, tomato and chard
Quinoa with chorizo and peppers