Collard Greens Stew with Potatoes and Chorizo
This is a versatile stew that’s easy to personalize. If you want to mix things up, swap out the collard greens for mustard greens or Russian or Tuscan kale, and andouille sausages in place of the chorizo. Set out a basket of crusty country bread for dipping.
- 1 Tbs. olive oil
- 4 cured chorizo sausages, casings removed and sausages coarsely chopped
- 1 red onion, finely chopped
- 2 tsp. minced garlic
- 1/4 cup (2 oz./60 g) tomato paste
- 1 1/2 cups (12 fl. oz./375 ml) dry white wine
- 1 can (14 oz./440 g) diced tomatoes with juice
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 2 tsp. honey
- 1 tsp. hot or sweet smoked paprika
- 1/4 tsp. crumbled saffron threads
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) new potatoes, quartered if large or halved if small
- 2 cups (6 oz./185 g) thinly sliced stemmed collard greens
- 3 Tbs. unsalted butter
In a large sauté pan or the flameproof insert of a slow cooker over medium-high heat, warm the olive oil. Add the sausages, onion and garlic and cook, stirring, until the onion and garlic are softened, about 4 minutes. Stir in the tomato paste and cook, stirring, for 1 minute. Pour in the wine and simmer for 3 minutes. Add the tomatoes, broth honey, paprika, saffron, 1 tsp. salt and a few grinds of pepper, stir to mix well, and bring to a boil.
If using a sauté pan, transfer the contents of the pan to a slow cooker insert. Transfer the insert to the slow cooker, add the potatoes and stir to mix well. Cover and cook on low for 5 hours. The potatoes should be tender. Uncover, add the collard greens and stir to mix well. Re-cover and continue to cook on high until the greens are tender, 30 to 60 minutes.
Stir in the butter, then ladle the stew into shallow individual bowls. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen 2014)