Split the chorizo in half lengthways and heat half the oil in a frying pan over a medium heat. Put the chorizo in, cut-side down, and cook for 4-5 mins until deeply browned, then flip and cook on the other side for a further 4-5 mins until browned. Remove to a plate and set aside in a warm spot.

Put the bread in the frying pan, letting it soak up the chorizo oil, and fry for 2 mins each side, until toasted. Transfer to a plate and drizzle the remaining olive oil into the pan. Stir in the garlic and shallots with a pinch of salt and cook over a medium heat for 5 mins, until beginning to soften. Mix in the kale, a little lemon juice and water, then cover with a lid. Leave the kale to soften for 4-5 mins, then uncover and stir through the lemon zest, chilli flakes (if using) and some seasoning.

Spread the ricotta over the toasted bread and season with a pinch of pepper before topping with the kale mix and chorizo. Serve with lemon wedges on the side, if you like.