Beef cutlet with fried eggs and corn porridge

Ingredients:

• 1 avocado, diced
• 3/4 cup tomatillo salsa
• 3/4 cup quick-cooking corn grits
• 1.5 cups grated sharp cheddar (about 170 g)
• 450 g lean ground beef
• 1 bunch green onions, chopped
• 1-2 red jalapeno peppers, seeded and thinly sliced
• 1 package (140 g) small kale (about 8 cups)
• 2 tablespoons butter
• 4 large eggs

Preparation:

1. Combine avocado and salsa in a small bowl and set aside.
2. In a microwave-safe bowl, combine 2 3/4 cups water, cornmeal, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Cover with plastic wrap and pierce the wrap several times with a knife; microwave until thickened, 8 minutes. Remove the wrap and continue microwave until creamy, 4 to 5 minutes more. Stir in the cheese. Cover and set aside.
3. Meanwhile, form the ground beef into four 2-cm-thick patties. Heat a large cast-iron skillet over medium heat; sprinkle the pan with 1 teaspoon of salt. Add the patties and cook for 4-5 minutes on each side until medium-rare. Transfer to a plate and cover with foil.
4. Add the green onions and jalapeño to the skillet. Cook, stirring, until softened, 2 minutes. Add the kale and cook, stirring, until wilted. Transfer to a bowl.
5. Wipe out the skillet. Add the butter to the skillet and swirl until melted. Add the eggs and cook until done; spoon the eggs onto the patties. Stir the cornmeal, adding hot water if it's too thick. Divide among plates and top with the kale and avocado salsa. Serve with the patties.