Ingredients
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3 tablespoons extra-virgin Olive Oil
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8 ounces Spanish-style Chorizo Sausage
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1 Onion
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5 Garlic
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1½ teaspoons ground Cumin
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2 pounds Kale
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1 cup Chicken broth
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1 cup Water
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Salt
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Black Pepper
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2 teaspoons Lemon Juice
Directions
Recipes for braising sturdy greens like kale often call for hours of cooking and result in lifeless greens. We wanted a one-pot recipe that would maintain some of the kale’s firm texture and cabbage-like flavor. We started by browning some chorizo in the Dutch oven, then set it aside while we cooked the kale; the rendered fat made for an ultraflavorful base. While we didn’t want to wash out the greens’ flavor with tons of liquid, we still needed to add enough to cook them evenly; we settled on a cup of water and a cup of chicken broth for depth. Once the kale was tender, we uncovered the pot and cooked off the remaining liquid so that no flavor was poured down the drain. A bit of lemon juice, stirred in at the end with the browned chorizo, brought liveliness. You can substitute collard greens for the kale; increase the covered cooking time to 35 to 45 minutes in step 2.
Steps
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1
Done
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Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer chorizo to paper towel–lined plate; set aside. |
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2
Done
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Add onion to fat left in pot and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute. Stir in kale and cook until beginning to wilt, about 1 minute. Add broth, water, and ¼ teaspoon salt. Quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes. |
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3
Done
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Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and kale will begin to sizzle), 8 to 12 minutes. Off heat, stir in chorizo, lemon juice, and remaining 1 tablespoon oil. Season with salt, pepper, and extra lemon juice to taste. Serve. |
