Serious Eats: Recipes
Cook the Book: Collard Greens with Poblano Chiles and Chorizo
[Photograph: Caroline Russock]
Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular choices), greens, and perhaps some flavorful liquid (stock, white wine, vinegar), salt to taste, and you're good to go. You can go the Southern route with the addition of ham hocks or smoked turkey necks; Italian with some pancetta and red pepper flakes; or Asian with sesame oil and ginger. Greens are one of my favorite sides, and the majority of the space in my crisper drawer is usually taken up by kale, collards, or the nameless (to me, at least) mystery greens that I pick up in Chinatown.
Always looking for a new way to cook up greens, I was intrigued by this Mexican take on traditionally Southern collard greens from Simple Fresh Southern by Matt and Ted Lee. Collard Greens with Poblano Chiles and Chorizo is one of those "Why didn't I think of that?" dishes. I knew that the chorizo would add a porky smokiness to the greens, but what I didn't count on was the slight sourness that was heightened by the addition of a little red wine vinegar. Poblano chiles are relatively mild, but add just enough spice to give these greens a little heat. These greens were part of a memorable meal that included yesterday's Squash Half-Moons with Sesame, Butter, and Salt and some crunchtactular fried chicken courtesy of Thomas Keller's Ad Hoc's Fried Chicken—not bad for a Tuesday night dinner.
