- 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
Kitchen equipment needed
- large skillet or wok
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
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.
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!