I love when you google three terms—Kale, Chorizo, Egg— and find exactly what you are looking for. Ah, the internet. I bought this amazing Spanish chorizo from Formaggio- my favorite South End over-priced yet insanely delicious provisions/cheese shop.
Recipe found on serious eats- adapted from a Nigella Lawson recipe. I found it to be a high chorizo-kale ratio- so it is ok if you have a bit more kale/bit less chorizo.
12 oz curly kale, stems removed, roughly chopped
2 tablespoons vegetable oil [I used olive]
8 oz dried Spanish chorizo, halves lengthwise and slice ¼ inch thick [I peeled off casing, though not sure that is entirely necessary]
2 tablespoons white vinegar [I used a little less and white wine vinegar]
salt & pepper
bring a large pot of salted water to boil. Add Kale and cook until tender but not completely soft, 5-7 mins. Drain in colander. Rinse in cool water. Squeeze out excess water.
Pour oil into large skillet. Add chorizo and cook until some of the fat renders out, 3-4 mins. [i looking in the pan- thinking it seemed like a lot of oil- ended up pouring some off– then adding it all back in. wasn’t greasy at all- was extra tasty.] Add kale. Season w. salt and pepper. Toss until kale is fully coated.
For eggs, pour water in med/small saucepan- 2-4 inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add vinegar. Gently slide egg into the water. Cook until whites set [this says 3-4 mins… but I think I did mine a little less]