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.

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2 lbs sunchokes or parsnips, boiled until tender
2 chorizo links, cut into coins
1 bag baby kale


  1. In a large frying pan, sear the chorizo links over medium heat, until cooked through
  2. Remove from the pan and fry the boiled sunchokes in the rendered fat until crispy
  3. Add the chorizo and baby kale back to the frying pan and toss to combine then serve