In this week’s CSA challenge I am spotlighting leeks. Leeks look like long, thick scallions and are related to onions, shallots and scallions. However, they have a milder flavor than onions. Leeks need to be cleaned really well, as they grow in sandy soil, which tends to collect among the layers. In this recipe, to prepare the leeks, I chopped the tops and ends off. Then I made a cut down the length of the leek, sliced it and then rinsed them in a bowl of water.
To showcase the leeks I made Spicy Grits with Chorizo, Leeks and Corn. I have recently come to like grits, especially with cheese! The kids were visiting their grandparents for a few days and since they don’t like grits, I thought it was a perfect time to make this recipe. This recipe is versatile, in that you can substitute different vegetables. I used Swiss chard in place of the spinach the original recipe called for. I think adding some sautéed zucchini would be tasty as well!
Spicy Grits with Chorizo, Leeks and Corn
Recipe adapted from Real Simple
2 links of chorizo, sliced about 1/4 inch thick
3 leeks (both white and light green parts), thinly sliced
1 clove garlic, minced
1 28-ounce can diced tomatoes, undrained
salt and pepper
1 1/2 teaspoons crushed red pepper
1/2 cup grits
1 1/2 cups fresh corn kernels (from 3 ears of corn)
1 bunch of Swiss chard, chopped
1 . In a large saute pan, cook chorizo over medium heat until browned, approximately 3 minutes.
2. Add the leeks and garlic , cooking for approximately 3-4 minutes until leeks start to soften.
3. Add the tomatoes, 2 cups of water, 1/2 teaspoon salt, 1/4 teaspoon pepper and crushed red pepper. Bring mixture to a boil.
4. Stir in the grits. Reduce heat to medium low and cook, stirring often until grits are tender and slightly thickened. (While the original recipe noted about 10 minutes, it took at least 20 minutes for my grits to thicken).
5. Add the corn and Swiss chard, cooking until the chard wilts, approximately five minutes.