Cavolo nero with chorizo and preserved lemon

Serves four as a side dish

• 1 tbsp olive oil
• 4 cooking chorizo
• 3 cloves garlic
• 0.5 tsp sweet smoked paprika
• 600g cavolo nero
• 0 black pepper
• 1 small preserved lemon
• 1 tbsp lemon juice
• 120g soured cream

Step 1
Heat the oil in a large saute pan for which you have a lid on a medium-high flame.

Step 2
Fry the chorizo for three to four minutes, until golden brown, then add the garlic and fry for a minute more, until it starts to brown.

Step 3
Stir in the paprika, then lift out the chorizo and garlic with a slotted spoon and transfer to a small bowl.

Step 4
Add the shredded cavolo nero to the pan with two tablespoons of water, a third of a teaspoon of salt and plenty of pepper.

Step 5
Cover the pan and leave to sweat and wilt for three minutes, stirring once or twice to help the greens along.

Step 6
Remove the lid and fry for three minutes more, stirring frequently, until the liquid has evaporated and the leaves are starting to brown and are cooked but still have some bite.

Step 7
Return the chorizo and garlic to the pan, stir in the preserved lemon and lemon juice, then take off the heat and stir in the soured cream.

Step 8
Spoon on to one large platter, or divide between four plates, and serve hot or warm.