- ½ pound fresh chorizo sausage, removed from casings and crumbled
- ¼ cup minced shallots
- ¼ cup minced garlic
- 1 ½ cups chiffonade of lacinato kale
- 1 cup reduced chicken stock
- ¼ cup rice wine vinegar
- 1 ¼ lemons, zested and then peeled and chopped (zest and lemons reserved separately)
- 1 pound cold unsalted butter, diced
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
In a medium saucepan over medium high heat, render the chorizo. Remove the sausage from the pan using a slotted spoon and transfer to a plate to cool.
Reduce the heat to medium and add the shallots, garlic, and kale and cook, stirring occasionally, until the vegetables are soft and translucent.
Deglaze the pan with the chicken stock, vinegar, and peeled lemons and allow to cook until the sauce reduces enough to coat the back of a spoon.
Reduce the heat to low and add half of the butter pieces, a bit at a time and stirring constantly so that the butter melts into the sauce but does not break. Return the rendered chorizo to the pan along with the parsley, cilantro, and lemon zest, and continue folding in the remaining butter. Season to taste with salt and pepper. The butter may be held at warm room temperature until ready to serve, up to 2 hours. You can keep it over a warm double boiler, but take care that the sauce doesn’t get too hot or it will break. Sauce may be refrigerated until ready to use, and then rewarmed slowly over a simmering double boiler.
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