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1
First, let's make the arepas. In large bowl, combine masarepa, water, and salt and stir until combined. Allow to sit for five minutes. While you're allowing it to rest, heat a skillet or griddle over medium heat, melting enough butter to grill the cakes you're about to make. Now, form 8 small balls of the mixture, pressing each down until they make a 4-5 inch tortilla, about 1/2 an inch thick. Grill each until golden on each side. Transfer to a plate and cover with foil to keep warm.
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2
Now, get your water boiling in a large saucepan. While that's happening, fill an ice bath in a large bowl and set aside. Once your water is boiling, add kale and rainbow chard, cooking about 2 minutes before you fish it out with a slotted spoon or strainer, plunging it into the ice bath. Drain and set aside.
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3
Begin to brown your chorizo in a large skillet over medium heat. You want it to get nice and browned, very crumbly. Once it gets to that point, transfer it to a paper-towel lined plate, cover with foil and set aside.
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4
In that same skillet with the fat from the chorizo, add your garlic greens, radishes, kale, chard and all of your spices. Cook for 7-8 minutes until the radishes are tender.
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5
Finally, you want to assemble these babies. Take your arepas, top with greens mixture, chorizo, queso fresco, and then top with the slices of avocado. Serve and enjoy!
