Sunday, June 26, 2011

Skillet Eggs with Kale and Chorizo

I have been freezing the Kale from our CSA, but I wanted to provide a recipe in “From Asparagus to Zucchini” in case you were wanting to put your Kale to use on your dinner table.

Skillet Eggs with Kale and Chorizio
“From Asparagus to Zucchini” pg. 97

¼ pound Chorizo, diced
1 bunch Kale, stems removed, leaves coarsely chopped
Lemon Juice
4-6 Eggs
Grated Parmesan or Asiago

Heat large, nonstick skillet over medium-high. Add chorizo and cook 3 minutes, stirring often. Add the Kale and cook, tossing often 3 minutes, until wilted. Sprinkle with lemon juice and pepper and toss Kale mixture well. Push mixture to the outer edges of the pan. Reduce heat to medium and crack eggs one at a time in the center of the pan. Cook briefly uncovered, then sprinkle 3 T of water over Kale and eggs, cover and cook until eggs are set, about 3 minutes. Sprinkle a little grated cheese over the dish and serve immediately right from the pan.

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