Chorizo with spinach and garlic

Some of the best meals are the ones that have the most minimal of ingredients – simplicity is a virtue best found in food (as opposed to people). It allows each ingredient to individually grab its five minutes of fame on the centre stage of your plate, whilst still providing an all singing all dancing ensemble for you to savour.

I had the weekend to myself and so indulged in quite a lot of food related activities – my default pastime when nothing else is occupying my hands or mind. Making cakes, catching up on this months Delicious magazine, planning meals for the week, booking tables at restaurants, and so on. Time on my own often entices me to succumb to my every whim and fancy on the culinary front. I already knew on Friday that I’d want this dish for lunch on the Sunday, one my mum used to make often when I was younger. It has four ingredients and is really quite delicious. It doesn’t get much simpler.

Spinach, garlic and chorizo with bread

A perfect weekend lunch or very quick dinner.

Serves 2

Two small sausages of chorizo
4-8 cloves or garlic (I’m always heavy handed – choose to taste)
200g spinach
Quality bread

Toast your bread under the grill while you get on with the below.

Chop up your chorizo into small pieces and dry fry for a couple of minutes. Add a bit of olive oil and add the thinly sliced garlic – fry on a medium heat until the garlic is cooked but not browned.

Turn down the heat, add your spinach and toss until it’s all wilted. Season with salt and pepper to taste.

You can replace the chorizo with spicy Italian sausage if you happen to have access to a good deli – that’s what my mum makes it with and it’s equally spectacular.

Spinach and garlic have always been the best of friends in my eyes. Add the smoky heat from the paprika laden chorizo and you’re onto something really good. Pile up little mountains of the spinach goodness onto the bread and get your chops round it quick time.

Alfiyet olsun.

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