Latin American style brunch is probably my most favorite meal to eat. It all started, I think, with migas and then branched out to chilaquiles, polenta rancheros, gallo pinto, and of course the breakfast taco. I wanted something really simple for brunch this week and I had some sausage on hand so I thought of making Sausages & Greens. This is a recipe that I first discovered in Vegan Brunch but has now entered my regular rotation to the point where I improvise regularly. I had sausages and Kale and I wanted to make it but I had already had the same meal with grits earlier in the week and I was really craving a breakfast sandwich. That is when I realized arepas were, again, the only possible choice. The meal is like the bastard lovechild or Vegan Brunch and Viva Vegan my two favorite cookbooks. Arepas make so much sense as a breakfast sandwich, they are about the same size as English muffins and even made in a simiar way. I wonder if people in Venezuela eat them in the am. I think I am going to have to go on a fact finding mission to get to the bottom of it. I could even make a movie about “The Quest for the Breakfast Arepa” Just imagine me, cruising around Caracas, asking lots of strange questions about animal products, getting arrested as a spy, and then hopefully being extradited back to the US. It would probably be worth it.
I came up with a new scheme for cooking arepas this time too. Before they took forever (aka 20 minutes) grilling in my cast iron skillet but it dawned on me that I could use the George Forman grill which does both sides at the same time so it takes half as much time. All you have to do to make the arepas is mix 2 cups of masarepa with 2 cups of hot water, add a little salt, mix together and then grill for 5-10 minutes. 
Meanwhile in cast iron skillet sauté an onion and a few cloves of garlic. Add sausage pieces when softened. When the sausage is browned add the greens, folding them in slowly so you can fit them all in the skillet. When the greens have cooked down a little add a half a cup of broth, some red pepper flakes, a little soy sauce, and a teaspoon of liquid smoke. Cover and steam for about 10 minutes. The steaming makes the greens nice and plump. I love it!
Overall the meal was a little dry so next time I am thinking I will add a spread onto the arepas as well or vegan cream cheese which would make it a little more breakfasty. Or maybe the salsa golf from Viva Vegan. It was still super tasty and involved greens so it was healthy in my book as well.
I bet you this won’t be the last time I make breakfast arepas.