Recipe: Collard Greens Stew with Chorizo & Garlic

Collard greens are one vegetable I just can't resist. Their thick, meaty leaves, propped up by huge center ribs, are monsters in the world of leafy greens. I love their beauty, so big and elephantine, leathery and deep blue-green. I cut away those middle ribs and slice the leaves into ribbons, and braise them until they are tender and juicy.

I saw these big beautiful bunches of collard greens at the farmers' market on Saturday, and I decided that they needed to come home with me and end up in my favorite pot.

The resulting stew is terrific over pasta or rice; it's a way of putting vegetables front and center, dressed up with a little bit of spicy chorizo. I also throw in cider vinegar for tang and pizzazz; together this stew is meaty, juicy, and hearty, with a finishing zip and a hint of heat.

Collard Greens Stew with Chorizo & Garlic
serves 4 as a main dish

1/2 pound fresh chorizo sausage (not smoked)
2 pounds collard greens (two big bunches)
2 yellow onions, about 1/2 pound, peeled and diced
6 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
4 cups chicken broth
1/2 cup dry sherry
1/4 cup cider vinegar

Crumble the chorizo into a heavy 5-quart (or larger) pot set over medium heat. (If the sausage is in casings, slit them down the middle, peel away and discard.) Cook the sausage for about 15 minutes, stirring occasionally to break up crumbles, until the sausage is getting crispy and has released its fat.

Meanwhile, cut the collards into ribbons. Fold each leaf in half and slit the large center rib away and discard. Stack the halved leaves on top of each other, roll up from the short end into a cigar shape and cut lengthwise down the center. Then cut crosswise into short ribbons about 1/2-inch-wide.

As the sausage finishes cooking, add the onions and garlic, along with the paprika and salt, as well as the red pepper flakes if desired. Cook for another 5 minutes or until the onion softens. Add the collard green ribbons slowly, handful by handful, stirring them in so that they wilt down and make room for more.

Pour in the chicken broth, sherry, and cider vinegar and bring to a simmer. Put a lid on the pot and turn the heat to low. Simmer for 30 minutes or until the collards are tender.

Slow Cooker Variation: Prepare the chorizo, collards, onion and garlic as directed above. Transfer to a slow cooker and add the chicken broth, sherry, and cider vinegar. Cook for 3 to 4 hours on LOW or until the collards are quite tender.

Taste and add more salt if necessary. Serve with rice, pasta, or dumplings. Leftovers are excellent; the flavors bloom even more in the fridge.

(Images: Faith Durand)

Comments (10)

I love chorizo. This recipe truly sounds delicious!

I'm a huge fan of greens in general, but I agree that there's something special about collards. I've got a big bunch sitting in the fridge, so I think I'll pick up some chorizo on the way home and have this for dinner.

These greens would also be fantastic with just a fried or poached egg on top or served with some good homemade pot beans. Yum!

Faith, have you been looking inside my cooking journal?

I cook my greens pretty much exactly the same way but with andouille and serve with lots of cornbread to sop up the potlikker. Also, when I'm feeling fancy, a swirl of cream and a shot of bourbon takes it to another level.

Yum! I will have to try this with some soyrizo!

@Slow Lorus I think collards are just in the air this time of year. And cream!! Bourbon!

Collards are my absolute favorite green. I could eat them five times a week, even just sauteed with salt and pepper.

I made this recipe and suggest seriously reducing the cider vinegar. 1/4 cup goes a long, long way and basically ruined the greens.

@lella -- I'm really surprised as my recipe for collard greens is almost identical and calls for just as much cider vinegar as the one Faith posted here but it's never too vinegary for my tastes.

Of course, we all have our own preferences and some may like the savory/tart balance of this dish while some may not. But simmering the greens long enough is crucial to let the flavors marry and it really mellows everything out. Putting the finished greens overnight in the fridge also helps too. BTW, the apple cider vinegars I've used are 5% acidity, if your vinegar is more acidic that could be a culprit (also assuming you definitely used ACV and not white vinegar or something).

@lella so sorry to hear that. But yes, I concur with everything @Slow Lorus said. I used the full 1/4 cup, and mine were not very tangy at all; I briefly considered calling for even more, but left the amount on the low side.

Must be just me then, or my vinegar. I appreciate the response to my comment and will look at my vinegar before trying again. Love, love , love bitter greens though!