Meats Recipes - Chorizo with Greens

Ingredients                        

• 90 ml/6 tbsp olive oil

• 2 leeks, sliced

• 2 garlic cloves, crushed

• 350 g/12 oz spring greens (spring cabbage), shredded

• 225 g/8 oz chorizo sausage, sliced

• 45 ml/3 tbsp water

• 8 stoned (pitted) black olives, sliced

• Salt and freshly ground black pepper

• 15 g/1 tbsp butter

• 350 g/12 oz/3 cups rigatoni Cayenne

• Grated Parmesan cheese

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Method:

1. Heat 60 ml/4 tbsp of the oil in a large saucepan. Add the leeks and garlic, cover and cook gently for 5 minutes until soft but not brown.

2. Add the greens and cook, stirring for a few minutes until they begin to 'fall'. Add the sausage and the water.

3. Cover and cook gently for 5 minutes or until soft, stirring occasionally.

4. Add the remaining oil and the olives and season with a little salt and plenty of pepper. Stir in the butter in small flakes.

5. Meanwhile, cook the rigatoni in plenty of boiling, salted water, according to the packet directions. Drain and return to the pan.

6. Add the sauce, toss well and season with cayenne. Pile on to serving plates and sprinkle with the Parmesan cheese.