---
title: Breakfast Chorizo, Kale, and Tomato Skillet
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/breakfast-chorizo-kale-and-tomato-skillet-590c7de399052d75c640d0c2
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens: [Milk]
tags: [Gluten Free, Spicy, Breakfast, Skillet, Comfort Food]
rating: 4.0
rating_count: 773
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Savory and spicy chorizo pairs well with tangy tomatoes and hearty kale
  - theme: Ease of prep
    text: Simple skillet meal comes together quickly for a satisfying breakfast
image: "data/recipes/breakfast-chorizo-kale-and-tomato-skillet.jpg"
---
Wash and dry all produce. Remove and discard ribs and stems from @kale{1%bunch}, then roughly chop the leaves. Halve @grape tomatoes{1%cup} lengthwise. Halve, peel, and thinly slice @yellow onion{1%unit}.

Heat a drizzle of @vegetable oil{1%tsp} in a #large skillet{} over medium-high heat. Add @fresh pork chorizo{8%oz}, breaking it up into pieces, and cook until cooked through and lightly crisped, ~{4%minutes}. Remove from skillet and set aside. Meanwhile, bring 2½ cups water to a boil in a #medium pot{}.

Add yellow onion and a drizzle of vegetable oil to the same skillet over medium-high heat. Cook until soft, ~{5%minutes}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Add grape tomatoes and cook until just soft, ~{3%minutes}. Add @chicken stock concentrate{¼%cup}, ⅓ cup water, kale, and ½ tsp @smoked paprika{1%tsp} (save the rest for garnish). Cook until kale is tender, ~{4%minutes}. Season with salt and pepper.

Once the water is boiling, whisk @grits{1%cup} into the #medium pot{}. Cook, stirring frequently, until thick, ~{7%minutes}. Add @cheddar cheese{⅔%cup} and 2 tbsp @butter{2%tbsp}, stirring until melted. Season with salt and pepper.

Stir fresh pork chorizo back into the skillet with the vegetables. If the mixture seems dry, stir in up to ¼ cup water until it reaches a saucy consistency.

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