Cowgirl lunch is seriously one of my favourite fast and flavourful meals. And just because it’s called cowgirl doesn’t mean it isn’t good for cowboys! This is jam packed with beans, meat and dark greens so da boyz will like it too. It’s called cowgirl lunch because it was one of the first meals I ever cooked in a skillet and honestly I felt like one cool cowgirl while making it!
Chorizo, Beans & Dark Greens
This dish is full of flavour, and all that flavour is because of the chorizo. My all time favourite chorizo is from a local Berlin butcher known as The Sausage Man Never Sleeps. These sausages are full of intensity that will blow your mind! When I first started eating sausages, I was a little sketched out because they felt full of mystery. Like what all is in them and what kind of meat is used. These chorizos are top 8 free and did I mention the sausage man is allergic to mustard? So he knows what he is doing when it comes to allergies. The moral of this tangential story is that you need good chorizo for this dish.
Your chorizo is the sole giver of flavour, so be sure to get ones with good spice.
When it comes to the dark greens, I have used both kale and spinach. Both are excellent. If you want to add a bite to your meal, I would suggest going with kale. When you use spinach, the meal contains mostly soft textures. The choice of greens is a personal preference and maybe even a seasonal one depending on where you live.
Skillet or bust?
If you don’t have a skillet you can still make this dish, just make sure to use a heavy pan. If you have a skillet, this meal will add very nicely to your seasoning!
So cowpeople saddle up those cutting boards and get cooking!Print
Chorizo, Beans & Dark Greens is a fun flavourful lunch that preps and cooks in 30 minutes! It is top 8 free, dairy free & gluten free. This recipe is for 2 people.
Chorizo & Beans
- 3 Chorizo – cut into pieces (roughly 9 pieces per sausage)
- 2–3 tbsp Olive Oil
- 1 Small Onion – diced
- 1 400g Can White Beans – rinsed & drained
- 2–3 Medium Tomatoes – diced
- 1 Bunch of Dark Greens, such as Kale or Spinach – roughly chopped and rinsed (keep them wet)
- 1 tsp Olive oil
- 2 Cloves Garlic – minced
- For Chorizo & Beans: 1 Skillet or heavy frying pan & lip
- For Dark Greens: 1 large frying pan or medium sized pot
Start with the chorizo!
- Heat your skillet, once it is warm add the olive oil and let it heat up.
- Add your chorizo. With a wooden spoon stir the chorizo every once in a while, so they do not stick. You may need to turn the heat down, so it does not burn.
- Once they are your idea crispiness remove the chorizo from the pan. Keep the oils!
Get those beans cooking
- In the hot oil add the onions. You want these to cook evenly and coat in the oil, so give them a good stir every so often.
- Once the onions are translucent add the beans and diced tomatoes. Give the ingredients a good stir.
- Cover the skillet and let the beans simmer for 10 minutes or until thick. Make sure to stir it every few minutes.
Make the greens as the beans simmer
- In the other pan on medium/high heat add the olive oil and garlic.
- Once the garlic starts to smell, add the kale.
- Sautee the kale until the leave turn a dark green, and they wilt.
- Plate the three components together and enjoy!
- Prep Time: 8 minutes
- Cook Time: 22 minutes
Kortney is your typical atopic triad who manages asthma, eczema and multiple food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!