Cavolo nero with chorizo and preserved lemon from Ottolenghi Simple (page 85) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried broccoli and kale with garlic, cumin and lime; Mushrooms and chestnuts with za'atar; Roasted baby carrots with harissa and pomegranate; Carrot salad with yoghurt and cinnamon; Aromatic olive oil mash; Harissa and confit garlic roast potatoes; Arnold's roast chicken with caraway and cranberry stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sara_kwi3s0 on March 06, 2026

    I was very happy with this recipe. I do think I will use crumbled sausage next time. I will also taste before adding salt. I added it too early so it was a tad on the salty side. My mistake not the recipe.

  • Pimlicocook on April 24, 2023

    A mishmash of this and Catherine Phipps' Kale and Chorizo Soup, made in minutes in the pressure cooker. Omitted garlic, added chickpeas and sliced new potatoes to the pan with the browned chorizo, stirred in a splash of vegetable stock and a sprinkle of paprika, topped with cavolo nero, cooked at high pressure for 2 minutes, allowed pressure to drop naturally. Stirred in sour cream and chopped preserved lemon. A nice variation on the original chorizo soup - which includes red wine or port - and a creamy, lemony sauce instead.

  • tmitra on July 04, 2020

    I tried this because I was curious as to how these flavors would work together, and while it was fine, it wasn't greater than the sum of its parts. I wouldn't make it again. I appreciate kitchen_chick's point below; I had Mexican chorizo, so I removed the casing and crumbled it.

  • anya_sf on May 04, 2020

    I didn't have chorizo, so I used 3 strips of bacon, which were still very tasty in this dish (served as a side). I ended up steaming the kale longer, as my family doesn't like it chewy. Preserved lemon can be quite strong, so I rinsed it and used slightly less. Before adding the sour cream, I did not care for the overall dish, but the sour cream really balanced the other flavors, and I ended up liking this quite a bit. Next time I'll seek out fresh Spanish chorizo.

  • kitchen_chick on September 09, 2019

    We really liked this dish. The "fresh chorizo" in this recipe does not refer to Mexican chorizo, which is the usual fresh kind found where I live and what I generally assume is meant when a recipe says "fresh chorizo". There is a Spanish version, which is delicious and worth seeking out. That said, it does work with Mexican chorizo. If using Mexican chorizo sausages, cook the sausage whole first, let it rest, then slice as described. I also used thick, unsweetened full fat yogurt instead of sour cream. The substitution worked well for us.

  • katy1729 on August 11, 2019

    Made as an accompaniment to the turkey & courgette burgers and the couscous, cherry tomato & herb salad. Only had 300g cavolo nero so adjusted quantities in proportion. Quantity was fine for three people with the other dishes. Didn't bother with the sour cream as we had the sumac sauce from the burger recipe. I would make again.

  • Nossovitzky on May 19, 2019

    Very tasty! Good even without the preserved lemon, which I ran out of (but better with). Ended up using a bigger kale to chorizo ratio as I wanted this to be a veggie side dish.

  • okcook on May 06, 2019

    I have made this twice. The second time I cooked the kale a bit more than directed. We find the preserved lemon too much. Next time I think half would be plenty to give it the tang it needs.

  • Foodycat on November 09, 2018

    Really delicious - I used it as a topping for baked sweet potatoes.

  • JennyHay on October 27, 2018

    Very delicious. I added fat juicy scallops to this, fried quickly in the same pan, just before the chorizo was cooked. I will try it again with spinach for a lighter, more summery dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.