No reviews 2 Tbsp extra-virgin olive oil plus extra to grease the baking dish 5 oz/140 g chorizo (meat or plant-based), crumbled 2 large/total weight 600g, yellow or white onions, diced 2 garlic cloves, thinly sliced ½ tsp ground black pepper 1 bunch/200 g dinosaur kale leaves, midrib removed and discarded, leaves shredded 1 large/200g baking apple, cored and diced 3 oz/85 g dried sweet and tart cherries or cranberries ¾ cup/100 g candied walnuts 2 cups/480ml low-sodium vegetable or chicken stock Fine sea salt 2 Tbsp fresh thyme 2 sprigs of fresh rosemary 1 cup/80 g grated sharp cheddar Heat the olive oil over medium-high heat in a large and deep skillet or saucepan. Add the chorizo and cook until lightly browned and most of the fat is rendered 6 to 8 minutes. Add and sauté the onions until they turn translucent, 4 to 5 minutes. Add the garlic and pepper, and sauté until fragrant, 30 to 45 seconds. Add the kale and sauté until the leaves are wilted for 4 to 5 minutes. Remove from the heat and fold in the apple, cherries, and walnuts. Stir in the stock and season with salt. Fold in the thyme and cornbread, carefully taking care to avoid breaking the cornbread too much. Grease a 9 inch by 12 inch/23 cm by 30.5cm baking dish with a little oil (it can be oval like in the photo or rectangular). Transfer the cornbread mixture to the dish. Top with the rosemary sprigs and press them gently into the mixture. Wrap the top of the pan tightly with one or two layers of foil by crimping the edges down and refrigerate overnight. When ready to bake, preheat the oven to 400F/200C. Bake the dish covered in the preheated oven for 30 minutes, unwrap and bake for an additional 20 to 25 minutes until the top is golden-brown and crisp and most of the liquid evaporates. Remove the dish from the oven and sprinkle the top with the cheddar; bake for another 5 to 10 minutes, until the cheese begins to bubble and melts. Remove from the oven and let sit for at least 10 minutes before serving. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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