Breakfast Chorizo, Kale, and Tomato Skillet

Name: Breakfast Chorizo, Kale, and Tomato Skillet over Cheesy Cheddar Grits
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Kale; 10 ounce Grape Tomatoes; 6 ounce Fresh Pork Chorizo; 1 unit Yellow Onion; 1 unit Chicken Stock Concentrate; 1 teaspoon Smoked Paprika; ½ cup Grits; ½ cup Cheddar Cheese; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

over Cheesy Cheddar Grits

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BLT. PBJ. EVOO. The food world has no shortage of acronyms, but we’d like to introduce a new one: CKT. This tasty trio combines the savory spiciness of chorizo, the vitamin-powered heartiness of kale, and the tanginess of tomato. And when you cook it up in a skillet and serve it over cheesy polenta, it becomes the pinnacle of home-cooked comfort. With your DIY skills FTW, it’s enough to make you exclaim OMG!

Tags:

Gluten-free

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

10 ounce

Grape Tomatoes

6 ounce

Fresh Pork Chorizo

1 unit

Yellow Onion

1 unit

Chicken Stock Concentrate

1 teaspoon

Smoked Paprika

½ cup

Grits

½ cup

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories660 kcal

Energy (kJ)2761 kJ

Fat39 g

Saturated Fat16 g

Carbohydrate52 g

Sugar9 g

Dietary Fiber8 g

Protein29 g

Cholesterol100 mg

Sodium760 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Pot

•Pan

Instructions

PDF

Wash and dry all produce. Remove and discard ribs and stems from kale. Roughly chop leaves. Halve tomatoes lengthwise. Halve, peel, and thinly slice onion.

Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, breaking it up into pieces, and cook until cooked through and lightly crisped, 3-4 minutes. Remove from pan and set aside. Meanwhile, bring 2½ cups water to a boil in a medium pot.

Add onion and a drizzle of oil to same pan over medium-high heat. Cook until soft, 4-5 minutes. Season with salt and pepper. Add tomatoes and cook until just soft, 2-3 minutes. Add stock concentrate, ⅓ cup water, kale, and ½ tsp smoked paprika (save the rest for garnish). Cook until kale is tender, 3-4 minutes. Season with salt and pepper.

Once water is boiling, whisk grits into pot. Cook, stirring frequently, until thick, 5-7 minutes. (TIP: Add a few splashes of water if grits become stiff.) Add cheddar and 2 TBSP butter and stir until melted. Season with salt and pepper.