Cavolo Nero with Chorizo and preserved lemon

[[ recipeID=recipe-8kels7z56, title=Cavolo Nero with Chorizo and preserved lemon ]]

Cavolo Nero with Chorizo and preserved lemon

This Ottolenghi recipe is the perfect side dish to accompany grilled meat or as part of a tapas type meal.

Servings: 4


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins


  • 1 tbsp olive oil
  • 4 cooking chorizo, cut in half lengthways and then into 1cm chunks
  • 3 garlic cloves, peeled and thinly sliced
  • ½ tsp sweet smoked paprika
  • Seasoning
  • 1 preserved lemon, chopped (pips discarded)
  • 1 tbsp lemon juice
  • 120 g soured cream
  • Instructions

    1. Heat the oil in a large saute pan on a medium-high heat. Fry the chorizo for 3-4 minutes, until golden brown, then add the garlic and fry for another minute or so, until it starts to brown. Stir in the paprika, then remove the chorizo and garlic with a slotted spoon and transfer to a small bowl and set aside.
    2. Add the shredded cavolo nero to the pan with two tablespoons of water, a third of a teaspoon of salt and plenty of pepper. Cover the pan and leave to sweat and wilt for 3 minutes, stirring once or twice. Remove the lid and fry for a further 3 minutes, stirring frequently until the liquid has evaporated and the leaves are starting to brown, they should be cooked but still have some bite.
    3. Return the chorizo and garlic to the pan, stir in the preserved lemon and lemon juice, then take off the heat and stir in the soured cream. Spoon onto a platter, or dish, and serve hot or warm