for 2 people

Chorizo

100 g	chorizo, cut into cubes
100 g	washed, prepared kale
2 tbsp	red wine vinegar
2 pinches	salt
a little	pepper

Toast

2 slices	rye bread, roasted
1	garlic clove, cut in half
½ tbsp	butter
40 g	Parmesan by the piece, coarsely grated

How it's done

Chorizo

Without adding any oil, gently fry the chorizo in a non-stick frying pan over a medium heat until crispy. Add the kale, sauté for approx. 4 mins. Add the vinegar, reduce briefly, season.

Toast

Rub the bread with garlic and spread with butter. Arrange the chorizo on top of the kale. Top with the Parmesan.

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