Slice the chorizo. Throw it in a large wok, add some oil & fry the chorizo on a medium heat until crispy.
While the chorizo is cooking, dice the onion & garlic. Remove the kale leaves from the steam and roughly chop. Slice the Brussels sprouts in half.
Gently tip the chorizo onto a plate, reserving the oil in the wok and then add the onions. Cook these for 4 minutes (don’t let them burn) now add the garlic and the zest of half the lemon. Let this simmer for a minute then add the drained butter beans, a splash of oil & some pepper.
Cook this for a further 4-5 minutes. Remove from the heat.
Add the Brussels sprouts to the pan with some oil & 1/3 of a cup of water plus the remaining lemon zest, turn the heat up, cover and cook for 2 -3 mins. By this point the water should have evaporated, add a splash more oil, the kale + lemon juice & stir well, the Brussels should have a little char on the out leaves.
Once the kale starts to wilt, stir through the pesto and the cooked chorizo & beans.
Plate it up on a large platter, with some fresh parsley, squeeze of lemon juice and serve with some fresh sourdough and aioli.
