Low Carb Sauteed Kale and Chorizo Skillet
A protein-rich, low-carb skillet dish that combines spicy chorizo with nutritious kale in under 10 minutes. The chorizo releases its flavorful oils to coat the tender kale leaves, while shallots and garlic add aromatic depth. Finished with bright lemon juice for balance, this satisfying meal works perfectly for keto dieters, busy weeknight dinners, or anyone seeking a quick, nutrient-dense dish that delivers bold Mediterranean flavors without the carbs.
Ingredients
- 5 oz chorizo, roughly diced
- 2 cups organic Tuscan kale, leaves torn, tough stalks discarded
- 2 tablespoon shallot, choppedyellow onion1:1aromatic
slightly stronger flavor
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- 1
Thinly slice the shallot, crush the garlic and roughly dice the chorizo
- 2
Heat the oil in a skillet over medium heat
- 3
Add the chorizo, shallot and garlic and sweat until the shallot is tender and the chorizo is browned and releasing its oils
- 4
Tear the kale leaves into the pan, discarding any tough stalks
- 5
Add the lemon juice, stir to combine and pan fry until the leaves are just wilted
Tips
Use Spanish chorizo for best flavor release - the oils will naturally coat the kale as it cooks.
Don't overcook the kale - it should be wilted but still have some texture and bright green color.
Remove thick kale stems completely as they stay tough even when cooked.
Good to Know
refrigerate up to 3 days in airtight container
prep ingredients up to 1 day ahead, store separately
serve immediately while hot as main dish or side
Common Mistakes
keep heat at medium to avoid burning garlic and chorizo
add kale gradually to prevent overcrowding the pan
don't add lemon juice too early or it will make kale soggy
Substitutions
slightly stronger flavor
FAQ
Can I use turkey chorizo instead?
Yes, but add extra olive oil since turkey chorizo releases less fat than pork chorizo. The flavor will be milder but still delicious.
What if my kale seems tough after cooking?
Massage raw kale with a pinch of salt before cooking to break down fibers, or cook 1-2 minutes longer with lid on.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in skillet over low heat to prevent overcooking the kale further.