Breakfast Chorizo, Kale, and Tomato Skillet
over Cheesy Cheddar Grits
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fresh Pork Chorizo
Chicken Stock Concentrate
Not included in your delivery
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.
Stir chorizo into pan with veggies. (TIP: Mixture should have a saucy consistency. Stir in up to ¼ cup water if it seems dry.)
Divide grits between plates. Top with chorizo mixture. Sprinkle with a pinch of smoked paprika and serve.