Collard Greens And Chorizo
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut or safflower oil
- 1¼pounds chorizo (hot Spanish-style sausage)
- ½pound onions, peeled and cut into 1-inch pieces (2 cups)
- ½pound carrots, peeled and cut into 1-inch pieces (1½ cups)
- 2pounds collard greens, tough stems removed
- 2tablespoons soy sauce
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
552 calories; 42 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 29 grams protein; 1513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
- Step 2
Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
- Step 3
Divide sausage and greens among six plates; serve immediately.
Private Notes
Comments
This is a really tasty way to make collard greens an important part of a main dish. We found cutting the sausage into smaller pieces worked better and since chorizo is pretty hot, would use sweet or hot Italian sausage next time. Definitely needs rice or some kind of grain to go either under it or with it.
I couldn't find Spanish chorizo but ground pork (Mexican) chorizo is in abundance so I used that instead and it is a delicious alternative. I cooked the chorizo, drained slightly then followed the recipe. The chorizo adds a terrific spiciness to the dish. I reheated leftovers in a large skillet with a little water then nestled 6 eggs in the vegetables, covered and cooked over medium heat for about 5 minutes until the whites were set. I would have sprinkled with cotija cheese if I'd had it.
I did a couple things, used Andouille sausage instead, added some great northern beans (not sure why exactly just seemed like a thing to do). Served over couscous. Quite tasty.
Love this dish, we use sweet Italian instead, and also double the soy sauce, salt, collards, and carrots. I also found that adding a little maple syrup oddly enough works really well with this dish (first had it with a sweet chorizo).
Simmered some potatoes in water until tender and then added to the pan with the sausage and other vegetables. Used chard instead of collard greens. Want to try it with collard greens when I have them. This is a very tasty dish.
Tastey! Halved recipe and got 4 good servings. Used up last of uncooked leftover collard greens from veggie mart. Stretched greens to 1 lb using .5 lb pak choy, leaves & stalk of 1 mature Celtuce. Radish tops or other strong greens would work well too! Was fine with a nice salad. Found excellent locally made Spanish Chorizo at La Aurora Latin Market (Gainesville, Florida).
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