Cook the Book: Collard Greens with Poblano Chiles and Chorizo

Name: Cook the Book: Collard Greens with Poblano Chiles and Chorizo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 2 teaspoons peanut or canola oil; 946 milliliters 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart); 227 grams fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, or other smoked sausage, finely diced; 2 teaspoons finely chopped garlic; 1 teaspoon kosher salt, plus more to taste; 3 poblano chiles, seeded and sliced into thin 2- to 3-inch strips (about 3 cups); 2 Tbsps red wine vinegar

The recipe Cook the Book: Collard Greens with Poblano Chiles and Chorizo could satisfy your Southern craving in roughly 45 minutes. This recipe makes 4 servings with 373 calories, 22g of protein, and 25g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a side dish. If you have canolan oil, chorizo, collard greens, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Pour the oil into a 12-inch skillet or saute pan and set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of it's fat, about 2 minutes.

Ingredients you will need

Chorizo

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

Ingredients you will need

Poblano Pepper

Chorizo

Add the garlic, half the collards, the salt, and 2 tablespoons water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes.

Ingredients you will need

Collard Greens

Garlic

Greens

Water

Salt

Equipment you will use

Frying Pan

Tongs

Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos, and chorizo among 4 warm serving plates.

Ingredients you will need

Collard Greens

Poblano Pepper

Chorizo

Vinegar

Salt

Equipment you will use

Frying Pan

Serve immediately.

Equipment

Frying Pan

Tongs

Ingredients

Servings:

2teaspoons

peanut or canola oil 946milliliters

1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)227grams

fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, or other smoked sausage, finely diced 2teaspoons

finely chopped garlic 1teaspoon

kosher salt, plus more to taste 3

poblano chiles, seeded and sliced into thin 2- to 3-inch strips (about 3 cups)2Tbsps

red wine vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.