Warm Cast Iron Frisée Recipe

Simmer grits

Bring chicken stock and milk to a gentle boil in a medium saucepan. Whisk in the grits and salt, reduce heat to low. Simmer, stirring frequently, until thick and tender, about 20–25 minutes (check package for coarse grits timing). If mixture becomes too thick, stir in up to 1/2 cup additional hot stock or milk.

Finish creamy grits

When grits are tender and creamy, remove from heat and whisk in butter, grated sharp cheddar, and black pepper until fully incorporated. Taste and adjust salt. Keep covered and warm while you prepare the rest of the skillet components.

Prep proteins and apple

Pat chicken and shrimp dry. Pound the chicken breast to an even thickness (~3/4") so it sears evenly. Season chicken and shrimp with 1 tsp salt, 1/2 tsp black pepper, smoked paprika, and garlic powder. Toss shrimp with a squeeze of lemon juice. Toss apple slices with a light pinch of salt and a squeeze of lemon to prevent browning.

Sear chicken

Heat a 10–12" cast iron skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter to the skillet. When butter foams and oil shimmers, add the chicken breast. Sear without moving for 3–4 minutes until a deep golden crust forms. Flip and cook 3–4 more minutes until internal temperature reaches 160°F (it will continue to rise to 165°F while resting). Transfer chicken to a plate and tent with foil to rest 5–8 minutes; reserve skillet and pan juices.

Cook shrimp and apples

Return skillet to medium heat and add remaining 1 tbs olive oil. Add apple slices in a single layer and sear 1–2 minutes per side until caramelized edges appear. Push apples to the side and add shrimp in a single layer. Cook shrimp 1–2 minutes per side until pink and opaque (do not overcook). Squeeze the remaining lemon half over shrimp and apples, toss briefly to combine, then transfer shrimp and apples to the resting plate with chicken. Spoon pan juices over proteins.

Slice chicken

Slice the rested chicken breast thinly on a bias into 1/4" slices to serve over the grits and greens.

Make slaw dressing and toss

In a small bowl whisk together white wine vinegar, Dijon mustard, olive oil, maple syrup (or honey), 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust. In a mixing bowl combine shredded cabbage, carrot, and sliced red onion. Toss with the dressing just before assembling so slaw stays crisp.

Assemble frisée and spinach

In the now-warm cast iron skillet (or a clean bowl if you prefer), arrange frisée and baby spinach. Lightly dress with 1 tbs extra-virgin olive oil and a light pinch of salt and pepper. Toss so the frisée wilts slightly but retains structure. Spread the slaw on one side of the skillet or plate as a crisp counterpoint.

Sauté garlic and chard

Heat 1 tbs olive oil in a small sauté pan over medium heat. Add sliced garlic and sauté until fragrant and just beginning to color, about 30–45 seconds. Add the chopped Swiss chard and red pepper flakes, season with 1/4 tsp salt, and sauté, tossing, until wilted and bright green, about 2–3 minutes. Finish with a squeeze of 1/2 lemon and remove from heat.

Warm the cast iron skillet over low heat and spoon cheesy grits into the center or into shallow bowls large enough to hold skillet components (if plating in the skillet, make a well for the chicken and shrimp).

Arrange a bed of frisée and spinach (lightly dressed) on one side. Place sliced chicken and seared shrimp with caramelized apple slices over the grits or next to them. Spoon the garlicky chard alongside or over the greens. Add a spoonful of slaw for crunch.

Drizzle 1 tbs extra-virgin olive oil over everything, scatter microgreens or chives if using, and optionally finish with a few drops of hot sauce or chile oil. Adjust seasoning with salt and pepper to taste.

Serve hot directly from the skillet or on warmed plates so grits remain creamy and components stay warm.