Collards & Chorizo

Instructions

1. Bring 2 quarts of water to a boil in a 6 to 8 quart pot.
2. While the water is heating, remove stems from collard greens. Wash greens in 2 to 3 changes of water, then very coarsely chop.
3. Once water is boiling, add 1 & 1/2 teaspoons salt and the collard greens. Stir the greens until they are wilted. Reduce heat to medium, and cover the pot. Cook for 6 to 7 minutes until the greens are tender, but still a vibrant green color.
4. Drain greens in a colander and transfer them to a large bowl of cold water to halt the cooking. Transfer the greens to a salad spinner and spin to remove excess water. Chop the greens into bite-sized pieces. (The greens can covered and stored in the fridge several hours at this point.)
5. Cut the chorizo in quarters lengthwise, then into rough cubes. Mince or press the garlic cloves.
6. Heat 1 tablespoon olive oil in a large saute pan (or wipe out the pot you used to cook the greens and use it) over medium heat until shimmering. Add the chorizo and saute several minutes until pieces have started to brown, and some of the fat is rendered out. Add the garlic, and cook for 30 to 60 seconds, stirring continuously. Add the collard greens, 1/2 teaspoon salt, and black pepper. Toss the greens well to coat with oil (adding additional olive oil if needed), then cover pan until heated through, about 3 to 4 minutes.
7. Sprinkle greens with vinegar and toss to combine. Adjust seasoning with salt, pepper, or vinegar as desired. Serve immediately.
8. *If collards are not to be found, you can substitute other "tough" greens like kale, mustard or turnip.