COLLARD GREENS IN SPANISH RECIPES

Name: Collard Greens And Chorizo
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons peanut or safflower oil; 1 1/4 pounds chorizo (hot Spanish-style sausage); 1/2 pound onions, peeled and cut into 1-inch pieces (2 cups); 1/2 pound carrots, peeled and cut into 1-inch pieces (1 1/2 cups); 2 pounds collard greens, tough stems removed; 2 tablespoons soy sauce; 1/2 teaspoon salt

COLLARD GREENS AND CHORIZO RECIPE - NYT COOKING

Collard Greens And Chorizo Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons peanut or safflower oil
1 1/4 pounds chorizo (hot Spanish-style sausage)
1/2 pound onions, peeled and cut into 1-inch pieces (2 cups)
1/2 pound carrots, peeled and cut into 1-inch pieces (1 1/2 cups)
2 pounds collard greens, tough stems removed
2 tablespoons soy sauce
1/2 teaspoon salt

Steps:

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.
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.
Divide sausage and greens among six plates; serve immediately.

Nutrition Facts : @context http//schema.org, Calories 552, UnsaturatedFatContent 25 grams, CarbohydrateContent 17 grams, FatContent 42 grams, FiberContent 8 grams, ProteinContent 29 grams, SaturatedFatContent 14 grams, SodiumContent 1513 milligrams, SugarContent 4 grams

COLLARD GREENS AND CHORIZO RECIPE - NYT COOKING

Collard Greens And Chorizo Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons peanut or safflower oil
1 1/4 pounds chorizo (hot Spanish-style sausage)
1/2 pound onions, peeled and cut into 1-inch pieces (2 cups)
1/2 pound carrots, peeled and cut into 1-inch pieces (1 1/2 cups)
2 pounds collard greens, tough stems removed
2 tablespoons soy sauce
1/2 teaspoon salt

Steps:

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.
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.
Divide sausage and greens among six plates; serve immediately.

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