Smoky Kale - Chorizo Spread

• 8 ounces fresh chorizo, casing removed
• 1/2 large yellow onion
• 8 ounces dinosaur kale
• 1 tablespoon extra virgin olive oil
• 2 ounces feta cheese
• 1/4 cup whole milk yogurt
• 1 teaspoon Sriracha
• 1 teaspoon red wine vinegar
• salt and pepper to taste

1. Add chorizo to a large frying pan over medium heat, breaking up the sausage as you go. Saute chorizo until cooked through, approximately 15 minutes. Remove chorizo from pan and set aside. Discard all but one teaspoon of the grease from the pan.
2. Place onion in the same pan and saute until fragrant and brown, about 5 minutes.
3. While the onion cooks, remove the stem from the middle of the kale by folding it in half and cutting out the rib. Coarsely chop the remaining kale leaves. Add to the pan with the onion and drizzle with olive oil, salt and pepper. Stir to combine, ensuring kale is coated with oil. Cook until the kale is bright green and begins to wilt. Then cover the pan with a lid for 5-10 minutes until kale softens. Remove from heat and add chorizo. Allow mixture to cool.
4. In a food processor, add the kale chorizo mixture with the feta, yogurt, Sriracha and red wine vinegar. Mix until combined. Serve immediately on toasted French bread, on your chicken sandwich or use it as a zesty bed under seared scallops. Will keep in the refrigerator up to a week.

fresh chorizo, yellow onion, dinosaur kale, extra virgin olive oil, feta cheese, milk yogurt, sriracha, red wine vinegar, salt

Taken from food52.com/recipes/26332-smoky-kale-chorizo-spread (may not work)