This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

Serve this alongside a Spanish Tortilla and a bottle of Tempranillo.

Make sure to use delicious, crunchy Marcona Almonds to finish off this dish. Marconas are grown in Spain and are shorter, rounder, softer and sweeter than the California almond. They're great on a cheese plate, too. 

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Kale with Chorizo and Marcona Almonds


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  • 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.


Recipe from Central Market Poulsbo - Culinary Resource Center
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