In that classic made-for-television movie “Rudolph the Red Nosed Reindeer,” Sam the Snowman (voiced by Burl Ives) sings a song called “Silver and Gold.” I have been writing recently about both chorizo and kale, and found myself, earlier today, singing “ch’rizo and kale, ch’rizo and kale….” (You really have to take out a syllable somewhere, you know). My point, and there really is one, is that with a little help from my friends I have managed to combine these two foods into something pretty respectable. I am going to use a lot of the kale tonight to make a frittata suggested by Claudia, but there is really quite a lot of it to be used up. Robert, a Frequent Forest Street visitor, made a comment suggesting that maybe I had not enjoyed the chorizo I usually used because I hadn’t cooked it long enough, and Barbara offered a recipe a soup that included kale and prosciutto, which made me think I remembered recipes with kale and sausage which made me think of combining the unloved piece of chorizo in my refrigerator with some of the kale sitting on my counter.
It really was no miracle, what happened was just this: I heated a frying pan to medium high heat, squeezed the chorizo in, and broke it up with a wooden spoon while I cooked it until it formed small, dark brown crumbles in a sea of orange oil. I then took three stems of kale, de-stemmed them, tore them into large-ish pieces and threw them in the pan to wilt and sop up some of the oil. I then reduced the heat to medium, scrambled two eggs in a glass, added them to the pan, and stirred until the eggs were cooked. I had mine “straight up;” the pictured version is Mr. Annie’s take, which involved eating the mixture in a flour tortilla with cheese and hot sauce.
There’s something quite perfect about the marriage of chorizo and kale (aside from the fact that its a union of opposites, since chorizo is incredibly bad for you and kale is the poster child of healthy foods). The kale loses its bitterness, the chorizo provides all the fat and seasoning necessary, and I think the egg could easily be replaced by rice (fresh or left over) or polenta, thinly sliced potato, or maybe even noodles of some sort. I think this could be good with at least twice as much kale, and possible an additional green vegetable like zucchini or green beans.
Go forth, buy chorizo and kale (if you are not lucky enough to have a neighbor who grows enough kale to feed thousands) and experiment. You may just find yourself singing…..