I’ve brazenly borrowed this intense flavor mash-up (more or less) from a dish in Yotam Ottolenghi’s book Ottolenghi Simple. His dish is all about Tuscan kale, and he uses preserved lemon and sour cream, while I’m using a combination of sugar snap peas and kale (or chard), yogurt, and fresh lemon juice. He calls for fresh chorizo while I’m using dried. But what I love is the smoky contrast between the chorizo/smoked paprika/garlic base and the bright, creamy kick of the finish. I’ve always loved browning sugar snap peas for flavor, but adding in a handful of sweet fresh shell peas at the end of this dish is a fun contrast.

Serves two as a side dish

  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 ounces dried chorizo, thinly sliced and cut into half moons or quarter moons ( 1/3 to 1/2 cup, loosely packed)
  • 2 cloves garlic, thinly sliced
  • 8 to 10 ounces fresh sugar snap peas, tails trimmed, longer ones cut in half lengthwise
  • Kosher salt
  • 1/4 teaspoon sweet smoked paprika
  • 4 to 5 ounces Tuscan kale or Swiss chard, stemmed, and sliced thinly (3 cups, loosely packed)
  • 1/2 teaspoon freshly grated lemon zest
  • 1 to 2 teaspoons fresh lemon juice
  • 3 tablespoons full-fat Greek-style yogurt
  • 2 tablespoons thinly sliced fresh mint (optional)
  • 1/4 to 1/3 cup blanched fresh (or frozen) shelled peas (optional)
  • 2 to 3 tablespoons toasted sliced almonds or pine nuts (optional)

1. Heat the oil in a large nonstick stir-fry or sauté pan over medium-high heat. When the pan is hot, add the chorizo. Cook, stirring occasionally, until the pieces are starting to shrink and turn golden on both sides, about 2 to 3 minutes. Drop the heat to medium, add the garlic slices and cook just until lightly golden, about 1 minute. Take the pan off the heat and using a slotted spoon, remove the garlic and chorizo to a plate.

2. Return the pan to medium-high heat, add the sugar snap peas and 1/4 teaspoon salt and cook, stirring occasionally, until they first turn bright green and then begun to blister and brown in spots on both sides, 3 to 5 minutes. Add the smoked paprika and stir until fragrant for a few seconds. Add the kale and 1/4 teaspoon salt to the pan. Cook, stirring as it wilts. Begin to press the kale against the sides and bottom of the pan until it dries out a bit and takes on some browning, about 1 to 2 minutes.

3. Return the garlic and chorizo to the pan and stir well. Remove the pan from the heat and add the lemon zest, the lemon juice, the yogurt, and most of the mint (if using). Stir well and transfer to a serving dish or serving plates. Garnish with blanched peas, remaining mint, and/or nuts if using.

This recipe was originally published with the article: