Braised Lacinato Kale with Chicken Chorizo

 

Today is definitely not a day for waltzing through the park at my end, however, this does not stop me from recollecting fond memories when I did have the chance of doing just that a couple of hot summers ago. Well, perhaps it was not the waltz and more in the region of resting weary flamenco feet in the cool, verdant shade of the Maria Luisa Park. This magical place is not to be missed on a visit to Sevilla, capital of Andalucia, and flamenco haven for dancers, singers and musicians alike seduced into the heart and soul of this art form.

The park is named after Her Royal Highness the Most Serene and Egregius Lady Infanta Doña Luisa Fernanda de Bourbon, 
Duchess of Montpensier. 

Quite a mouthful, but what to do when families from different European corners come together in marriage? Since the heritage and marrying habits of royalty has never been my forte, let me make things simple by telling you that she was the younger sister of Queen Isabella II of Spain. After briefly residing at the Palacio de San Telmo and enjoying its gardens, María Luisa willed part of the property to the city of Seville . Upon her death, the park was eventually named after her.                                                                                                                                                  (María Luisa Fernanda circa 1847)

You might wonder what all this has to do with my recipe. Well, nothing really. When I look at food and ingredients I wonder what they remind me of, or whether they evoke some kind of an impression or emotion. When a meal comes together with simple, flavorful ingredients, it is a walk in the park, a quick and easy recipe… but in this case that involved not just any park, but the aforementioned.

If you are on the run, this recipe is for you; prepared in a pinch, it is ready in no time. No need to wonder: what’s for lunch?

Ingredients

(Serves 2)

2 chicken chorizo sausages (or firm tofu dusted with pimentón if you are vegetarian or vegan)
1  bunch lacinato kale
1 cup chickpeas
2 teaspoons coconut oil or oil of your choice
1 garlic clove, crushed (optional)
2-3 cups vegetable broth
1-2 tablespoons crème fraîche (or coconut cream if you are vegetarian or vegan)

Rinse kale, remove and discard tough stalks, or keep for juicing. Start by sautéing the kale, 1-2 minutes. Meanwhile, with a sharp knife, make a slit into the casing of the sausage and peel it off. Cut the sausage into smaller pieces and add to the kale. Continue to sauté until sausage looks almost cooked, 3-5 minutes. Add the crushed garlic if using, sauté for an additional 1-2 minutes, then add the vegetable broth and chickpeas. Heat through, then add the crème fraîche. Adjust the spices if needed, serve immediately.