Fried Frivole (mini cabbage) toasted almonds, chick peas and chorizo and sour cream/ goats cheese

Chad Byrne

Chad Byrne

2nd January 2018
Chad Byrne

Fried Frivole (mini cabbage) toasted almonds, chick peas and chorizo and sour cream/ goats cheese

This is the simplest and tastiest side of veggies with Frivole in peak season, banging in flavour and goodness. It takes minutes and is the ultimate side of vegetables at Christmas.


  • 300g Frivole or kale (if using kale blanch for in boiling water first for 1min)
  • Tin of chick peas drained (its Christmas - buy the tin, don’t be a slave to the stove)
  • 50gr diced chorizo (small handful)
  • 50gr toasted almonds (small handful)
  • ½ juice of a lemon
  • Glug of oil - use any you want except extra virgin


1. Trim the ends of the Frivole
2. Put teaspoon of oil in a pan, add the chorizo on a slow and low heat to extract all that oil from the chorizo - a few minutes should do it
3. Bang the heat up and the fans on! Add the raw frivole and sauté for 2mins in the pan, add chickpeas and smoked almonds and mix through until hot
4. Season with salt and pepper and a squeeze of lemon to add sharpness and top the spice of the chorizo
5. Pour straight into a serving bowl and spoon over sour cream or cordal goats’ cheese

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