Roast Chorizo and Charred Chard

Roast Chorizo and Charred Chard

from adapted from Rachel Ray

time 30 minutes

category Sausage

cuisine Spanish

ingredients

1 1/2 pounds Spanish chorizo (or any smoked sausage), cut into thick slices on an angle

1 medium Spanish onion, root end attached, cut into thin wedges

1 cup large Spanish olives

EVOO – Extra Virgin Olive Oil for liberal drizzling, plus 2 tablespoons

3 to 4 cloves garlic, 2 to 3 finely chopped, 1 halved

1 pound chard, stripped and chopped

1 1/2 teaspoons smoked sweet paprika, half a palmful

Freshly grated nutmeg, to taste

1 cup chicken stock

Crusty bread, such as peasant style or baguette, halved and cut into chunks

directions

1. Heat oven to 450°F.

2. Heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender.

3. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes.

4. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic.

5. Serve greens and roast chorizo with crispy bread

notes: • I tried spinach instead of chard (couldn't find chard) and thought the nutmeg was overpowering. David thought it didn't taste like anything.