Kale with Chorizo and Marcona Almonds


  • 2 bunches kale, ribs removed
  • 7 ounces dry-cured chorizo, thinly sliced
  • 1/2 cup grated Manchego cheese
  • 1/2 cup Marcona almonds


Rinse kale and remove tough center stems. Slice leaves thinly and set aside.
Heat skillet to medium-high and sauté chorizo until slightly crispy. Add sliced kale to skillet and cook until wilted.
Remove from heat and top with grated Manchego and Marcona almonds. Serve warm.


Recipe from Central Market Poulsbo - Culinary Resource Center
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