In January, there aren’t any farmers markets to rely on (at least in my freezing cold neck of the woods-remind me why I don’t live in sunny California again?) but thanks to modern day transport technology, we can still usually find what we need at the grocery store. While it’s true that I can find strawberries and blueberries even in the dead of winter, what I tend to gravitate toward is the seasonal stuff: citrus, dark leafy greens, squashes, and root vegetables. They just sort of taste better, don’t they? Winter berries aren’t all that great.

One of the most revered or reviled of the dark leafy greens is kale. Entire wars could be fought over kale. People either love it or hate it; rarely is someone neutral on the subject. Take note: no matter which camp you fall into, you’ll still love this flatbread recipe, thanks to the chorizo; absolutely nobody hates chorizo!

All kale does better with a bit of fat. If I’m making a kale salad, it has a better texture and is received more warmly by my better half if the dressing is massaged into the greens for a few minutes, giving the fat time to break down and soften all that roughage. This is precisely why chorizo and kale are such well-suited partners. After all, you’re being so nice by eating your greens, you can afford to be a little naughty, too…..it’s all about balance.

So go ahead and sneak some good-for-you, good-for-them kale into this chorizo and egg breakfast flatbread. If you chop it up finely enough, you can always say it’s spinach…..my lips are sealed.

-Amy at Flatout