Flower sprouts with chorizo

These flower sprouts with chorizo are crunchy and full of flavor. Have you ever had this tiny kale and Brussels sprouts crossing? A must try!

15 minutes 3 people Side dishes
Flower sprouts with chorizo


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  • 200 gram flower sprouts, also named kalettes, kale and Brussels sprouts crossed.
  • 150 gram white button mushrooms
  • 1/2 chorizo
  • 1 red onion
  • 1 garlic clove
  • olive oil
  • pepper and salt to taste
Flower sprouts with chorizo ingredients
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Kitchen equipment

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  • large skillet or wok
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel


15 minutes 3 people Side dishes

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Preparation -- 5 minutes

PEEL and finely chop the red onion and garlic clove. CLEAN the mushrooms using a brush or paper kitchen towel. CHOP the mushrooms into slices.

REMOVE the skin of the chorizo and chop into small cubes. The flower sprouts (kalettes) don't need any preparation. 

Flower sprouts with chorizo
Flower sprouts with chorizo

Finishing the flower sprouts with chorizo -- 10 minutes

HEAT olive oil in the large skillet or wok and sauté the onion and garlic. After a minute, also ADD the mushroom slices and after another 2 minutes also the flower sprouts.

Keep in cooking them on high heat and also ADD the chorizo cubes. SEASON with pepper and salt. Enjoy!

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