This was a delish meal that I threw together quickly from what was in the fridge. We always get the best meat in our farm box and this sausage was no exception! The leftovers might even be better the second day for breakfast, reheated in a skillet and served with a runny egg on top.

1 lb Spicy, ground German sausage
1 bunch asparagus, chopped into 1-2″ pieces
3 baked russet potatoes, cubed (if you don’t have baked potatoes on hand, see below for alternate cooking instructions.)
4 cups of kale, torn into bite sized pieces
1/4 c red wine
1/2 c chicken stock
olive oil
salt and pepper

In a medium sized skillet, brown the sausage. At the same time, in a large skillet or wok, heat a couple Tbs of olive oil and sauté the potatoes and asparagus until the asparagus is tender and the potatoes start to crisp slightly. Season with salt and pepper.

Add the red wine and chicken stock to the browned sausage and let it cook down slightly. Add the kale to the potato mixture and cook until it’s tender and slightly wilted. Once the wine/stock mixture has thickened slightly, add to the potato mixture and stir to coat. Season with salt and pepper to taste and serve with spicy brown mustard.

*To cook potatoes quickly, chop the potatoes into 1 inch chunks, place in a microwave-proof bowl, cover with water. Top the bowl with a lid or plate and microwave until the potatoes are tender, about 8-10 minutes depending on your microwave.

Yum, this is probably my favorite breakfast right now. If you’re lucky enough to live in West CO, you must track down some Chorizo from Roan Creek Ranch, it’s truly amazing.

Adapted from Refinery 29.

1 lb. bulk Chorizo, Roan Creek Ranch if possible
1/2 tsp cumin
1 onion, chopped
2 Tbs. olive oil
1 pint cherry tomatoes, halved
1 can chickpeas, drained (or make them in your instant pot – 3/4 cup dried is about the equivalent of a can.)
2 cups baby kale, torn and packed
5-6 eggs
1/4 cup coarsely chopped cilantro

Preheat oven to 400º. In a large, heat-proof skillet, heat the olive oil over medium-high heat. Add in the onion, chorizo and cumin and cook until the chorizo is no longer pink. Stir in the tomatoes and cook until the tomatoes start to break down. Add in the chickpeas and 1/4 cup of water and cook until chickpeas soften slightly, 5-6 min. Stir in the baby kale and season with salt and pepper. With the back of a wooden spoon, make 5-6 divots in the chickpeas and gently crack an egg into each one. Season each egg with salt and pepper and carefully transfer the skillet to the oven. Bake for 15 minutes or until the eggs are set but still soft and creamy.

Top with chopped cilantro and enjoy!