Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Dice the chorizo and place on a hot dry pan. Cook for 1 to 2 minutes to release the juices and crisp it up.
Step 2Add the parboiled kale and cook for another minute. (If using fresh kale: Cover with a lid and cook for 5 to 7 minutes over a medium-low heat.) Remove from the heat and set aside.