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Mixed Grill with Kale
Right Food for the Season - Late Summer
Written by Jon Ross-Wiley   

It's strange. Never have I had a craving for chorizo. A few days ago, however, this very craving came over me and was all-encompassing. I think it started when I looked at the beautiful kale I had on hand from the trip to the farmers' market the day before.  Hearty greens go so well with pork, and it was a great night to grill, so I started envisioning nicely-charred, spicy chorizo over a bed of sautéed kale, garlic, and onions. I didn't have a particular chorizo in mind, but was pleased to find the Portuguese, smoky equivalent "chourico" at a local market.  This sausage came from Gaspar's Sausage Company, a family business in North Dartmouth, Massachusetts that has been delivering quality products for over 75 years. Simply put, it's delicious.


The smokiness is there right from the beginning, and the spicy kick comes in at the tail end for a really nice finish.  At the last minute, I decided to add chicken to the meal for a mixed grill. The chourico was still the definite star of the following dish, however, and it found its way onto my plate the next morning in the form of an omelette.  My craving was gone, but it won't be long before I am dreaming up another reason to have chourico on my plate.


Mixed Grill with Sautéed Kale 



1 lb. chourico
1 lb. chicken breast
1 bunch kale, stems removed and chopped
1 large onion, chopped
6 cloves garlic, minced
Olive oil, as needed 
Salt and pepper 


Slice the chourico into 1/2 inch disks and season the chicken breast with salt and pepper.  Set both aside while your grill (or grill pan on the stovetop) heats up.  Once hot, place chourico and chicken on the grill, until the chourico has a nice char, and the chicken is cooked through. Timing will vary greatly depending on how you grill.  Outdoor grill, indoor grill, gas flame, electric burner, etc... Place a large sauté pan over medium heat and add olive oil to coat the bottom. Add onions and garlic to the pan, reduce heat to medium-low and cook until the onions are soft.  Add kale to the pan and cook until wilted.  You will see the rich green of the kale really pop as it nears being done.

To plate, place kale, garlic, and onion mixture on a plate or in a shallow bowl.  Slice the grilled chicken, and place a few pieces, along with some of the grilled chourico on top. 





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