Greens & chorizo on toast

Pair iron-rich kale with spicy chorizo, and serve on top of sourdough and creamy ricotta in this speedy dish. It's great for brunch or a quick weeknight meal

Ingredients

• 4 cooking chorizo, around 200g total
• 2 tbsp olive oil
• 4 thick slices bread (we used sourdough)
• 3 garlic cloves, finely sliced
• 2 small banana shallots, finely chopped
• 100 g kale, hard stems removed
• 0.5 lemon, zested and juiced
• 0.5 tsp chilli flakes (optional)
• 75 g ricotta

Steps

1. Split the chorizo in half lengthways and heat half the oil in a frying pan over a medium heat. Put the chorizo in, cut-side down, and cook for 4-5 mins until deeply browned, then flip and cook on the other side for a further 4-5 mins until browned. Remove to a plate and set aside in a warm spot.
2. Put the bread in the frying pan, letting it soak up the chorizo oil, and fry for 2 mins each side, until toasted. Transfer to a plate and drizzle the remaining olive oil into the pan. Stir in the garlic and shallots with a pinch of salt and cook over a medium heat for 5 mins, until beginning to soften. Mix in the kale, a little lemon juice and water, then cover with a lid. Leave the kale to soften for 4-5 mins, then uncover and stir through the lemon zest, chilli flakes (if using) and some seasoning.
3. Spread the ricotta over the toasted bread and season with a pinch of pepper before topping with the kale mix and chorizo. Serve with lemon wedges on the side, if you like.