Collard Greens with Chorizo & Garlic
½ lb Mexican chorizo sausage, removed from casings
- 6 cloves garlic, minced
- 2 yellow onions, small dice
- 1 t paprika, smoked
- 1 t sea salt
¼ t red pepper flakes
- 2 lbs collard greens, cleaned, stemmed
- 4 c chicken stock
½ c dry sherry
¼ c cider vinegar
- Set cooker to "sear" and adjust for 20 minutes. Add chorizo, stirring occasionally to break up the larger pieces as it cooks.
- While meat is cooking, take cleaned collard greens and fold each leaf in half. Stack the leaves on top of each other. Roll the stack up from the narrow end and into a cigar-like shape.
With a sharp knife, split the roll down the middle lengthwise, and then slice crosswise, making ½-inch-wide ribbons.
- When sausage becomes crispy and has rendered all its fat, add the garlic, onion, paprika, salt, and red pepper flakes. Cook until onions are soft.
- Add collard greens 1 handful at a time to cooker, stirring as they are placed in. The collard greens will wilt down. When all greens have been added, pour in chicken stock, sherry, and cider vinegar. Stir.
- Cover with the glass lid. Set to "slow cook" and adjust for 30 minutes. Simmer until collard greens are tender. Season to taste. Serve with pasta, rice, or on their own.