Breakfast Chorizo, Kale, and Tomato Skillet

🥘 Ingredients

• butter
  4 tbsp
• cheddar cheese
  1 c
• chicken stock concentrate
  2 unit
• fresh pork chorizo
  12 oz
• grape tomatoes
  20 oz
• grits
  1 c
• kale
  8 oz
• pepper
• salt
• smoked paprika
  2 tsp
• vegetable oil
  4 tsp
• yellow onion
  2 unit

🍳 Cookware

• large pan
• medium pot

1. 

   1

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

   kale: 8 oz, grape tomatoes: 20 oz, yellow onion: 2 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add fresh pork 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 .

   vegetable oil: 4 tsp, fresh pork chorizo: 12 oz
3. 

   3

   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 chicken 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.

   salt, pepper, chicken stock concentrate: 2 unit, smoked paprika: 2 tsp
4. 

   4

   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 cheese and 2 TBSP butter and stir until melted. Season with salt and pepper.

   grits: 1 c, cheddar cheese: 1 c, butter: 4 tbsp
5. 

   5

   Stir chorizo into pan with veggies. (TIP: Mixture should have a saucy consistency. Stir in up to ¼ cup water if it seems dry.)
6. 

   6

   Divide grits between plates. Top with chorizo mixture. Sprinkle with a pinch of smoked paprika and serve.