Remove chorizo from casing.

Place chorizo in a large frying pan over medium heat.

Break up the sausage as it cooks.

Sauté chorizo until cooked through, about 15 minutes.

Remove chorizo from pan and set aside.

Discard all but one teaspoon of the grease from the pan.

Place chopped onion in the same pan.

Sauté until fragrant and brown, about 5 minutes.

Remove the stem from the middle of the kale.

Coarsely chop the remaining kale leaves.

Add chopped kale to the pan with the onion.

Drizzle with olive oil, salt, and pepper.

Stir to combine, ensuring kale is coated with oil.

Cook until the kale is bright green and begins to wilt.

Cover the pan with a lid for 5-10 minutes until kale softens.

Remove from heat and add chorizo.

Allow mixture to cool slightly.

In a food processor, add the kale chorizo mixture.

Add the feta, yogurt, Sriracha and red wine vinegar.

Mix until combined.

Serve immediately or chill for later.