Pan-Steamed Kale with Chorizo

Name: Pan-Steamed Kale with Chorizo
Ingredients: 3 ounces, Spanish-style chorizo sausage, quartered lengthwise and sliced ¼ inch thick; 3 tablespoons, extra-virgin olive oil, divided; 1 cup, chicken broth; 1 1/4 pounds curly, kale, stemmed and cut into 2-inch pieces (14 cups); 1 teaspoon, red wine vinegar, plus extra for seasoning

Side Dishes
Vegetables

By Keith Dresser ･ Appears in Cook's Illustrated May/June 2019

Steam is all you need to bring out the best in this brassica.

SERVES 4

TIME 25 minutes

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