Braised Winter Greens with Chorizo | America's Test Kitchen

Name: Braised Winter Greens with Chorizo | America's Test Kitchen
Total time: 75 min
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

www.americastestkitchen.com

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
Vegetables
Pork

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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