250 grams curly kale
250 grams cooking chorizo
A little groundnut or sunflower oil
50 grams skinned whole almonds
1 clove garlic, peeled and crushed
Wash the kale thoroughly (the leaves can hold grit in their curls). Put several of the leaves on top of one another and shred them coarsely, discarding the really thick ends of the stalks as you go.
Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat. Add the slices of chorizo and fry until the pieces are golden. Lift pieces out with a draining spoon onto a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the frying pan clean. Add the almonds and cook for 2 or 3 minutes until pale gold, then lift out and add to the chorizo.
Warm the oil in the pan. Add the crushed garlic and shredded greens, and cook for a couple of minutes, turning the greens over as they cook until glossy and starting to darken in color. Return the chorizo and almonds to the pan. Add a little salt and continue cooking until all is sizzling, then tip on to hot plates.