Skillet Eggs with Kale & Chorizo
If you want to lighten the dish a bit, try substituting a spicy turkey or soy sausage and beaten egg whites or egg substitute, and then stir the eggs a bit while cooking to scramble.
1/4 pound Spanish–style chorizo (or other spicy, hard sausage), diced
1 bunch kale, stems removed, leaves coarsely chopped
Lemon juice
Pepper
4 to 6 eggs
Grated Parmesan or asiago cheese, optional
Heat large, non-stick skillet over medium-high heat. Add diced sausage and cook, stirring often, about 3 minutes. Add all the kale and cook, tossing often, until wilted, about 3 minutes. Sprinkle a little lemon juice and pepper over the mixture and toss well, then push kale/sausage mixture to outer edges of pan. Reduce heat to medium and crack eggs 1 at a time into center of pan. Cook briefly uncovered, then sprinkle 3 tablespoons of water over kale and eggs, cover, and cook until eggs are set, about 3 minutes. Sprinkle with a little grated Parmesan or asiago cheese and serve immediately, right from the pan.
Serves 4 to 6.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.