- Kale, rinsed
- Pre-sliced chorizo
- Salt and pepper
- Olive oil
At University, the Monday of each week is ridiculously busy. I may only have 9 contact hours a week (yes, that is my degree), but with each week’s beginning I am out of the house 9am to 6pm. Now whilst this complaint might be a little self-indulgent as most people are out of the house between those times working, in terms of a Classics undergraduate, it definitely counts as a long day! And so, although the reasons behind may differ, this dish is brilliant for all those who are in need of a speedy supper after a somewhat late arrival home. All in all, this should take 25 minutes maximum, which is mainly taken up by boiling the pasta – time within which you can unpack your bags, change into something more comfortable, or simply relax on the sofa. Boil, fry, mix, serve. A meal of colourful, fresh ingredients from scratch in under half an hour. What more could you ask for?
- In a large saucepan, bring water to the boil. Salt the water, and then add the pasta. Boil for 15-18 minutes, and then add the kale. Blanche the kale for 1-2 minutes, until wilted. Drain thoroughly and set the kale and pasta aside, keeping them warm.
- In the same saucepan, heat olive oil. Cut each chorizo slice in half, and fry until golden and really crispy. Mix the pasta and kale back into the saucepan alongside the chorizo, and stir to combine all the ingredients. Season, and serve.