Collard Greens And Chorizo Recipes

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PAT'S CHORIZO AND COLLARD GREEN DRESSING



Pat's Chorizo and Collard Green Dressing image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons butter
8 ounces Spanish-style chorizo, chopped
1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
1 large onion, finely chopped
1 large carrot, finely chopped
1 rib celery, finely chopped
3 cloves garlic, chopped
8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
4 cups chicken stock
2 eggs, beaten
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
  • Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.

COLLARD GREENS AND CHORIZO



Collard Greens And Chorizo image

Provided by Jacques Pepin

Categories     dinner, one pot, main course

Time 1h

Yield 6 servings

Number Of Ingredients 7

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, Calories 552, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1513 milligrams, Sugar 4 grams

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