- 1/2 pound fresh chorizo sausage (not smoked)
- 2 pounds collard greens (two big bunches)
- 2 yellow onions, about 1/2 pound, peeled and diced
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1/2 cup dry sherry
- 1/4 cup cider vinegar
Crumble the chorizo into a heavy 5-quart (or larger) pot set over medium heat. (If the sausage is in casings, slit them down the middle, peel away and discard.) Cook the sausage for about 15 minutes, stirring occasionally to break up crumbles, until the sausage is getting crispy and has released its fat.
Meanwhile, cut the collards into ribbons. Fold each leaf in half and slit the large center rib away and discard. Stack the halved leaves on top of each other, roll up from the short end into a cigar shape and cut lengthwise down the center. Then cut crosswise into short ribbons about 1/2-inch-wide.
As the sausage finishes cooking, add the onions and garlic, along with the paprika and salt, as well as the red pepper flakes if desired. Cook for another 5 minutes or until the onion softens. Add the collard green ribbons slowly, handful by handful, stirring them in so that they wilt down and make room for more.
Pour in the chicken broth, sherry and cider vinegar, and bring to a simmer. Put a lid on the pot and turn the heat to low. Simmer for 30 minutes or until the collards are tender.
Taste and add more salt if necessary. Serve with rice, pasta or dumplings. Leftovers are excellent; the flavors bloom even more in the fridge.
Serves 4 as a main dish.
Per serving: 279 calories; 10 g fat (4 g saturated fat; 32 percent calories from fat); 16 g carbohydrates; 21 mg cholesterol; 995 mg sodium; 16 g protein; 6 g fiber.