Chorizo, Sunchokes, and Baby Kale
This one pan meal is a great mid-week pick you up that is quick, filling, and loaded with delicious baby kale.
Ingredients
2 lbs sunchokes or parsnips, boiled until tender
2 chorizo links, cut into coins
1 bag baby kale
Method
- In a large frying pan, sear the chorizo links over medium heat, until cooked through
- Remove from the pan and fry the boiled sunchokes in the rendered fat until crispy
- Add the chorizo and baby kale back to the frying pan and toss to combine then serve
