Braised Hearty Greens with Chorizo and Pimentos

source	Cook's Country
categories	side dish
yield	Serves 4 to 6
prep time
total time

INGREDIENTS

8 oz chorizo sausage, halved lengthwise and sliced ¼ inch thick

½ cup thinly sliced red onion

2 ½ lbs hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped

1 cup low-sodium chicken broth

1 Tbsp packed brown sugar

Salt and pepper

½ cup chopped jarred pimento peppers

2 Tbsp unsalted butter

2 Tbsp sherry vinegar

INSTRUCTIONS

1. Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and ½ teaspoon salt. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes.

2. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.

NOTES

Collards may need a few extra minutes of covered cooking in step 1. Don’t be alarmed by what may seem like an excessive amount of greens. They wilt significantly when cooked.

NUTRITION