Hearty kale and spicy chorizo are a classic combo—toss in a little pasta and you have an tasty dinner or a week of convenient lunches! You will find both green curly kale and Lacinato kale from Red Roots Farm, along with organic-fed chorizo from CATHIS Farm, at the market this week!
- 16 oz rotini pasta (or any preferred style)
- 2 tablespoons olive oil
- 12 ounces cooked Spanish chorizo, cut into ½-inch-thick half moons
- ¼ cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, diced
- 1 bunch kale, destemmed and chopped
- 1 cup grated parmesan cheese
- salt to taste
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.
While the pasta cooks, heat the 2 tablespoons olive oil over medium-high heat in a large sauté pan. Add the chorizo and cook for about 5 minutes, just until some of the fat has rendered and the chorizo is nice and crispy. Remove from pan and set aside.
Add the ¼ cup olive oil to the pan and reduce the heat to medium. Add the onion and garlic and cook until onion is translucent (about 5 minutes) Add the kale and cook, stirring, until the kale has wilted and turned bright green.
Drain the cooked pasta and place back in pasta pot. Add the kale mixture, the chorizo, and the cup of parmesan cheese to the pasta and toss well. Season with salt to taste and serve.
