COLLARD GREENS IN SPANISH RECIPE

Steps:

• In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. 
• Add currants, toss well and set aside to let plump for 10 minutes. 
• Add collard greens and cheese, and toss to combine.
• Alternatively, heat the vinaigrette and currants in a large skillet. 
• Add collards to the skillet and gently wilt. Remove collards from the heat and top with cheese.

Steps:

• To start, you will need a large skillet and a Dutch oven pot. Add 3 tablespoons of olive oil to each one and preheat both to medium heat for 2 minutes.
• Add the onions, garlic and crushed red pepper flakes to the skillet, and cook for 3 to 5 minutes, stirring often.
• At the same time, in the large pot, add the potatoes, red bell pepper, green bell pepper and chayotes. Season lightly with salt and pepper and cook for 8 to 10 minutes.
• To the skillet with onions, add the collard greens, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon brown sugar, 2 tablespoons Worcestershire sauce, and 1/2 cup chicken broth. Use tongs to combine, cover and cook for 20 minutes.
• To the potatoes, add the chorizo and cook for 2 minutes. Add the 8 cups of chicken broth, chipotle, 1 teaspoon smoked paprika, 2 tablespoons red wine vinegar, juice of 1 lemon and smoked ham hock. Bring to a boil, reduce heat and cook for 10 minutes.
• Add the collard green mixture to soup pot, stir well to combine and season to taste with remaining salt and pepper. Cover and continue cooking for another 30 to 40 minutes.
• Let soup rest for 10 minutes before serving. Serve with your favorite toasted bread or cornbread.