Cavolo nero with chorizo and preserved lemon from Essential Ottolenghi: A Collection (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

  • 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.

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