The final product was good but I ran into several bumps along the way. Initially I wanted to poach the eggs but the pods kept turning upside down (they've worked before, I may have been using a different pot or a harder boil?). Without many eggs to spare I resorted to frying instead. Then, right as everything was needing to come together, the blender decided to lock up and it had to be dismantled to retrieve the kale and garlic mixture.
For the green grits you just cook some kale and garlic separately with oil (or drippings from sausage) and water until tender then blend and add to cooked grits with a handful of grated cheddar. I used jalapenos and cilantro instead of parsley with the sausage (which I crumbled instead of forming it into balls). The spice really seemed to compliment the pork, egg and kale combination.
With the chicken I regained some of my confidence. It was a fast and super easy recipe that I will definitely have to bring back as a week night regular. You just toss together:
- sliced leeks (about 1 to 2 per breast)
- a glug of oil and pat of butter
- half a glass of white wine
- salt, pepper and thyme