Waaaay back in October, Mary of the Arugula Files posted her own take on Molly Wizenberg’s recipe for spaghetti with braised kale. Mary added chorizo to the formerly vegetarian mix, which I thought was brilliant. Chorizo and kale seem made for each other – the spicy, greasy-in-a-good-way chorizo can stand up to the hearty, wintery kale.
I commented on Mary’s post that I was “definitely going to make this.” Somehow, I never remembered to buy chorizo, or if I did, it wasn’t available. But the recipe stayed in my mind all through the cold months. Then the weather started getting nicer these past few weeks, and I realized there was only so long I could wait – it doesn’t seem like a dish to make when it’s 80 degrees out. So I got some buffalo & pork chorizo and a big bunch of lacinato kale at the Dupont Circle farmers market and went at it.
And indeed, it was a delicious way to say goodbye to winter. I followed Mary’s instructions pretty closely, except that I used farfalle pasta instead of spaghetti. I like my chorizo in big chunks, so I thought a chunkier pasta would work better. I have a sense that this dish will be the ultimate destination of a lot of my fall lacinato kale crop!