- 2 bunches kale, ribs removed
- 7 ounces dry-cured chorizo, thinly sliced
- 1/2 cup grated Manchego cheese
- 1/2 cup Marcona almonds
Rinse kale and remove tough center stems. Slice leaves thinly and set aside.
Heat skillet to medium-high and sauté chorizo until slightly crispy. Add sliced kale to skillet and cook until wilted.
Remove from heat and top with grated Manchego and Marcona almonds. Serve warm.