COLLARD GREENS AND CHORIZO (for six)

2 tablespoons peanut or safflower oil

1-1/4 pounds chorizo (hot Spanish style sausage)

½ pound onions, peeled and cut into 1 inch pieces (2 cups)

½ pound carrots, peeled and cut into 1 inch pieces (1-1/2 cups)

2 pounds collard greens, tough stems and ribs removed

2 tablespoons soy sauce

½ teaspoon salt

 

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1. Heat oil in a large saucepan. Cut 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.

2. 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 the 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.

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

 

 

from Jacques Pepin, printed in the New York Times May 4, 1994