Braised Winter Greens with Chorizo | America's Test Kitchen

Name: Braised Winter Greens with Chorizo | America's Test Kitchen
Ingredients: 8 ounces chorizo sausage , cut into 1/4-inch-thick half moons; 3 tablespoons olive oil; 1 medium onion , minced (about 1 cup); 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons); 1 1/2 teaspoons ground cumin; 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below); 1 cup low-sodium chicken broth; 1 cup water; Table salt; 2 - 3 teaspoons juice from 1 lemon; Ground black pepper

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We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

Keywords

Side Dishes
Pork
Vegetables

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Ingredients

8 ounces chorizo sausage , cut into 1/4-inch-thick half moons
3 tablespoons olive oil
1 medium onion , minced (about 1 cup)
5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons)
1 1/2 teaspoons ground cumin
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
1 cup low-sodium chicken broth
1 cup water
Table salt
2 - 3 teaspoons juice from 1 lemon
Ground black pepper