Lunch for under £5 recipe: Burnt kale with crispy chorizo and toasted almonds
No, not another kale smoothie - we love our kale with lashings of lemon juice and cracked black pepper
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60g green kale
Sea salt and cracked black pepper
Juice of half a lemon
4 slices chorizo
1tbsp red wine vinegar
1tbsp whole blanched almonds, toasted
Heat a frying pan on a high heat until nearly smoking hot. Add the vegetable oil and heat. Quickly fry the kale in small batches until crispy. Remove and drain on kitchen paper. Season with plenty of sea salt, cracked black pepper and lemon juice. Cook the chorizo in the frying pan on a medium heat until crispy.
Deglaze the pan with the red wine vinegar and stir the cooking liquid vigorously with a spoon to make a glaze.
To serve, drizzle the glaze over the burnt kale and chorizo and then scatter over the toasted almonds.
Follow Laoise Casey on Instagram @laoisecooks
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