Spanish Migas Is an Easy One-Skillet Dinner

Take a page out of the Spanish shepherding culinary repertoire, and make a meal out of crispy breadcrumbs, chorizo, and hearty vegetables.

You will need a large cast iron pan for this recipe. Start by rendering the fresh pork belly in a healthy amount of olive oil with the smashed cloves of garlic. The garlic is there to infuse its flavor into the oil and will be discarded later on in the process. Keeping the skins on the cloves makes for not only slightly easier prep, but it also protects the cloves from burning while the pork cooks. Once the belly has rendered most of its fat and started to crisp, I toss in the chorizo.

Cook the kale until it just begins to wilt—you want it to still have some texture as well—and then get the veg out of the pan. It's time for the main event: the bread.Arrange the bread pieces in a single layer in the skillet, and if you haven't already sprinkled the pieces with water, do that now.

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