Collard greens stew: The resulting stew is terrific over pasta or rice; it's a way of putting vegetables front and center, dressed up with a little bit of spicy chorizo. (Faith Durand/TMS photo) |
I just can't resist collard greens. Their thick, meaty leaves, propped up by huge center ribs, are monsters in the world of leafy greens. I love their beauty, so big and elephantine, leathery and deep-blue-green. I cut away those middle ribs and slice the leaves into ribbons, and braise them until they are tender and juicy.
The resulting stew is terrific over pasta or rice; it's a way of putting vegetables front and center, dressed up with a little bit of spicy chorizo. I also throw in cider vinegar for tang; the ingredients combine for a stew that is meaty, juicy and hearty, with a finishing zip.
Collard greens stew with chorizo and garlic
Prep: 30 minutes
Cook: 1 hour, 10 minutes
Servings: 4
Ingredients:
1/2 pound fresh chorizo sausage, not smoked, crumbled
2 yellow onions, diced
6 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon red pepper flakes
2 pounds collard greens (2 big bunches), stemmed, sliced in ribbons
1 carton (32 ounces) low-sodium chicken broth or 4 cups homemade
1/2 cup dry sherry
1/4 cup cider vinegar
1. Crumble chorizo into a large Dutch oven; cook over medium heat, stirring occasionally to break up crumbles, until the sausage is crispy and has released its fat, 15 minutes.
2. Add the onions, garlic, paprika, salt and red pepper flakes. Cook until onion softens, 5 minutes. Add the collard greens slowly, handful by handful, stirring them in so they wilt down and make room for more.
3. Pour in the broth, sherry and vinegar; heat to a simmer. Simmer, covered, until collards are tender, 30 minutes. Taste for seasonings. Serve with rice, pasta or dumplings.
Nutrition information:
Per serving: 398 calories, 24 g fat, 9 g saturated fat, 50 mg cholesterol, 25 g carbohydrates, 25 g protein, 1,396 mg sodium, 9 g fiber.
Faith Durand is managing editor of the food and home cooking blog TheKitchn.com. Distributed by Tribune Media Services
The resulting stew is terrific over pasta or rice; it's a way of putting vegetables front and center, dressed up with a little bit of spicy chorizo. I also throw in cider vinegar for tang; the ingredients combine for a stew that is meaty, juicy and hearty, with a finishing zip.
Collard greens stew with chorizo and garlic
Prep: 30 minutes
Cook: 1 hour, 10 minutes
Servings: 4
Ingredients:
1/2 pound fresh chorizo sausage, not smoked, crumbled
2 yellow onions, diced
6 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon red pepper flakes
2 pounds collard greens (2 big bunches), stemmed, sliced in ribbons
1 carton (32 ounces) low-sodium chicken broth or 4 cups homemade
1/2 cup dry sherry
1/4 cup cider vinegar
1. Crumble chorizo into a large Dutch oven; cook over medium heat, stirring occasionally to break up crumbles, until the sausage is crispy and has released its fat, 15 minutes.
2. Add the onions, garlic, paprika, salt and red pepper flakes. Cook until onion softens, 5 minutes. Add the collard greens slowly, handful by handful, stirring them in so they wilt down and make room for more.
3. Pour in the broth, sherry and vinegar; heat to a simmer. Simmer, covered, until collards are tender, 30 minutes. Taste for seasonings. Serve with rice, pasta or dumplings.
Nutrition information:
Per serving: 398 calories, 24 g fat, 9 g saturated fat, 50 mg cholesterol, 25 g carbohydrates, 25 g protein, 1,396 mg sodium, 9 g fiber.
Faith Durand is managing editor of the food and home cooking blog TheKitchn.com. Distributed by Tribune Media Services
