Kale With Chorizo and Poached Egg
There is something so of-the-moment about this recipe, which is odd since it comes from a book published 20 years ago. I seem to remember also that I did a lot of wistful complaining in How To Eat about how unfashionable kale had become. I had virtually been brought up on it. I certainly never would have foretold its hipster blossoming. I don’t use fresh chorizo sausages here, but generally I buy the dry-cured ones (not salami) that come in a ring or hoop, weighing around 200g / 8 ounces, and cut them in half. As for the egg-poaching, I’m going to give you my method here, and you can use or ignore it as you wish: crack a large cold egg into a cup, add a teaspoon of lemon juice (or ½ teaspoon of cider vinegar or white wine vinegar) over the white; bring water to a delicate bubble (not boiling or anywhere near) and then slip in the egg, leaving behind the watery white that has collected in the bottom of the cup. Leave the water on low, or even switch it off, and cook the egg for about 5 minutes (for a runny yolk (though check at 4) and remove gently with a slotted spoon.
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