Spicy Chorizo and Kale Skillet with Cheesy Cheddar Grits

Wake up to a sizzling skillet of spicy chorizo, hearty kale and sweet grape tomatoes, all piled high over a bed of creamy cheddar grits. This dish is pure comfort food, with bold flavors and a satisfying texture that will keep you full all morning.

Best of all, it comes together in just 30 minutes using one pan and a pot. The smoky paprika and tangy tomatoes balance the richness of the chorizo and cheese, making every bite irresistible. Whether you’re cooking for a lazy weekend brunch or a quick weekday breakfast, this recipe is sure to become a favorite.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 cup GritsView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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.
3. Add onion and a drizzle of oil to the 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.
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 and 2 TBSP butter and stir until melted. Season with salt and pepper.
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. Divide grits between plates. Top with chorizo mixture. Sprinkle with a pinch of smoked paprika and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with Monterey Jack, pepper jack or your favorite melty cheese.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your grits are labeled gluten-free if you have celiac disease.

Can I make this ahead of time?

The chorizo and kale mixture can be made ahead and reheated. Prepare the grits fresh for best texture.