We loved it so much, we didn’t take a single photo. . . . → Read More: Dark Days Challenge Week 6: Embracing Curly Kale]]> In our sixth week of the Dark Days Challenge, we learned to appreciate curly kale. We love love love lacinato/Tuscan/dinosaur/black and Red Russian varieties, but for some reason we (*cough* Erik *cough*) discriminate against the standard curly variety. Like most biases, we just had to meet an individual curly kale recipe in “person” to let go of our stereotypes. Oh, also, the chorizo helps.

We loved it so much, we didn’t take a single photo. [Update: oops, we did. I just wasn't on top of things - Erik ]

Smoky Kale and Chorizo

Serves 2

Directions

1. Bring a large pot of water to a boil with 2 teaspoons of the salt.
2. While the water is coming to a boil, rinse the kale, remove the stems, and tear the leaves into large pieces.
3. Once the water is boiling, add the kale and let it cook for 5 minutes. After 5 minutes, taste a leaf to make sure it’s not rubbery. If it is, cook for another minute or so. Once it’s done, drain the kale in a colander – pressing to remove as much water as possible.
4. Meanwhile, heat large cast iron skillet over medium heat. Once it’s warm, add the chorizo and cook for 4 to 5 minutes until it just starts to brown.
5. While the chorizo is cooking, measure the spices and remaining 1/2 teaspoon of salt into a small bowl.
6. Once the chorizo has cooked for 4 to 5 minutes, add the garlic and cook, stirring, for about 30 seconds.
7. Push the chorizo and garlic to one side and dump the spice mixture directly onto the pan. Stir the spices around for a few seconds to toast them. Once you can smell the spices, mix them into the chorizo.
8. Add the kale to the skillet and stir for a minute to combine and reheat the kale a little.
9. Turn off the heat and add the honey and sherry vinegar, stirring to combine.