Passport to Portugal: 2 Fall Recipes From Chef George Mendes's New Book | Edible Manhattan

Ingredients

• pimentón
• 1 (5-inch) piece cured chouriço
• ½ small white onion, thinly sliced
• 4 garlic cloves, thinly sliced
• Kosher salt as needed
• 4 large Yukon gold potatoes (1 pound 10 ounces), peeled and cut into 1-inch chunks
• 1 pound collard greens
• Extra-virgin olive oil as needed
• 1½ teaspoons coriander seeds
• 2½ teaspoons cumin seeds
• 1½ teaspoons saffron threads
• 1 pound cauliflower florets
• 1 pound broccoli florets
• 2 fresh bay leaves
• 3 tablespoons tamarind paste
• 2 (13.5-ounce) cans coconut milk
• 1 large jalapeño, stemmed, seeded and minced