Portuguese Style Migas with Kale and Chorizo (Dairy & Nut Free)

Ingredients

• 8 cups Day-Old Bread
• 4 tablespoons Olive Oil
• about 225 g Vegan Chorizo
• 4 cloves Garlic
• 4 cups Kale
• 1/2 cup Vegetable Broth
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 8 cups of day-old bread pieces with the 1/2 cup of vegetable broth. Gently mix to ensure all bread pieces are moistened. Let this mixture soak for 10 minutes.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 4 tablespoons of olive oil to the skillet.
3. 3Once the oil is shimmering, add the about 225 g of vegan chorizo to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and slightly crispy.
4. 4Add the 4 cloves of garlic, minced, and the 4 cups of kale to the skillet with the chorizo. Sauté for 2-3 minutes, stirring, until the kale has wilted.
5. 5Add the soaked bread mixture from the bowl into the skillet. Sprinkle with the 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together to combine.
6. 6Cook the mixture in the skillet for 10-15 minutes, stirring frequently, until the bread is heated through and has developed a slightly crispy texture. The kale should be tender.
7. 7Serve the Portuguese Style Migas immediately.

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