order Sherry & Almonds” />
Finally a recipe that doesn’t revolve around carbs! I’ve been getting a lot of collard greens in my CSA box lately which usually means a big pot of Caldo Gallego soup. After scouring the fridge and freezer for a smoked ham hock (I usually have a couple in my freezer for emergencies like this) and coming up short, I decided that Caldo Gallego wasn’t an option and came up with something new to do with my greens.
This is a simple side of collards is flavored with what you all might recognize as my favorite ingredient – chorizo. I think it might be my most-recurring ingredient after olive oil or salt. What can I say? I’m a sucker for spicy cured pork products. I also love how the rendered fat – bright orange and flavored with pimenton – coats everything with a luscious meaty flavor. And it takes these collard greens to a whole new level.
Chorizo makes them spicy and smoky, sherry lends them a nice bite, honey balances the bitterness in the greens and toasted almonds add the perfect amount of crunch. I actually ate this as a main dish with some brown rice and it was one of my favorite things I’ve made all year. Definitely a keeper!
[print_this text=’Print Recipe’]Spanish Collards w/Chorizo, Sherry & Almonds
6 cups collard greens, stems removed and roughly chopped
4 oz. spicy Spanish chorizo, casing removed and roughly chopped
1/4 cup sherry
1/4 cup water
2 tbsp. honey
1/4 cup blanched and slivered almonds
Preheat the oven to 350° and toast the almonds for 10 – 15 minutes, or until the begin to brown. Remove and set aside.
While the almonds are toasting, make your collards. Set a large skillet over medium heat. Saute the chorizo for 5 – 7 minutes or until the fat is mostly rendered.
Add the collard greens, sherry, water, honey and salt. Give everything a big stir, cover and let simmer for 10 – 15 minutes or until your collards are wilted and tender.
Toss with the toasted almonds and serve.
Makes 4 side servings or 2 main servings (if served with rice, bread or pasta). [/print_this]