Braised Winter Greens with Chorizo
By America's Test KitchenPublished on November 14, 2008
Time
1¼ hours
Yield
Serves 4
Ingredients
8 ounces chorizo sausage, cut into ¼-inch-thick half moons3 tablespoons olive oil 1 medium onion, minced (about 1 cup)5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)1 ½ teaspoons ground cumin 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)1 cup low-sodium chicken broth 1 cup water Table salt 2 - 3 teaspoons juice from 1 lemonGround black pepper
Before You Begin
For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.
Instructions
- Cut chorizo sausage into 1/4-inch-thick half moons. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Cook chorizo in oil until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cumin; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
- Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Stir reserved chorizo into greens before serving.
Time
1¼ hoursYield
Serves 4Ingredients
8 ounces chorizo sausage, cut into ¼-inch-thick half moons
3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1 ½ teaspoons ground cumin
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
8 ounces chorizo sausage, cut into ¼-inch-thick half moons
3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1 ½ teaspoons ground cumin
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
8 ounces chorizo sausage, cut into ¼-inch-thick half moons
3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1 ½ teaspoons ground cumin
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
We wanted a one-pot winter greens recipe with no parcooking. To achieve this, we sautéed half of the greens before adding the rest with a little bit of liquid and covered the pot. When the greens had almost the tender-firm texture we wanted, we removed the lid to allow the liquid to cook off. The result: a winter greens recipe that highlights the greens’ cabbagelike flavor and firm texture.
Before You Begin
For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.
Instructions
- Cut chorizo sausage into 1/4-inch-thick half moons. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Cook chorizo in oil until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cumin; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
- Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Stir reserved chorizo into greens before serving.
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