Cook The Book: Collard Greens With Poblano Chiles And Chorizo

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
261
FAT
57%
CHOL
20%
SOD
65%

Comments

Add a comment

Ingredients for 4 servings

2 teaspoons peanut or canola oil

8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, or other smoked sausage, finely diced

3 poblano chiles, seeded and sliced into thin 2- to 3-inch strips (about 3 cups)

2 teaspoons finely chopped garlic

1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)

1 teaspoon kosher salt, plus more to taste

2 tablespoons red wine vinegar

You might also like

Sweet Chili Lime Tofu With Wok Steamed Collards...
Vegan YumYum
Collard Greens And White Beans Quesadilla
Whole Living
Not Your Grandma's Collard Greens
Homesick Texan
Sautéed Andouille And Greens With Grits
Real Simple
Slow Cooker White Bean Soup With Sausage And Co...
Pamela Salzman
Black-Eyed Pea Cakes With Collard Greens And Sw...
Nourished Kitchen
Sauteed Greens With Garlic
Whole Foods Market
Spiced Vegan Lentil Soup
Cookie and Kate
Dinner Tonight: Braised Lentils With Winter Gre...
Serious Eats
Mac And Cheese And Greens Recipe
Food Republic