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Collard Greens with Poblano Chiles and Chorizo

February 9, 2010

Collard Greens with Poblano Chiles and Chorizo

Yummy yum yum yum.  That’s all I can say about this dish.  I was definitely on the fence about how this would taste, and whether or not it would be filling enough, but I have to say, I am WRONG.  Marc found this recipe on Serious Eats, his favorite food blog, and we prepared it for dinner tonight.  If you love chorizo, you should absolutely try this dish.  The salty, spicy chorizo works incredibly well with the smoky poblanos and the dense, delicious collard greens.  Yums.  Do yourself a favor and make this, either as a main dish for 2 or 3 or a side dish for 4 or 5.

Collard Greens with Poblano Chiles and Chorizo

  • 2 tsps. canola or peanut oil
  • 4 oz. cured chorizo, finely diced
  • 3 poblano chiles, seeded and sliced into thin 2-3 inch strips
  • 2 tsp. finely chopped garlic
  • 1 1/2 lbs. collard greens, ribs removed, leaves thinly sliced (1 packed quart)
  • 1 tsp. kosher salt, plus more to taste
  • 2 tbsp. white wine vinegar

1. Pour the oil in a 12-inch skillet nd set over high heat.  When oil is hot, add chorizo, until it has rendered most of its fat, about 2 minutes.  Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

2.  Add the garlic, half the collards, the salt and 2 tbsp. water to the skillet.  Cook, turning the collards with tongs and adding more greens as the ones in the pan wilt, until all the collard greens are in the skillet.  Continue to cook until the collards have softened and become dark green, about 6 minutes.  Add the vinegar, and continue to cook, until vinegar has evaporated.  If pan is very hot, you can take it off of heat and stir until vinegar is evaporated and pan is dry.  Season to taste with salt, if necessary, and divide among 4 warm serving plates.  Serve immediately.

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