Cook The Book: Collard Greens With Poblano Chiles And Chorizo

• 2 teaspoons peanut or canola oil
• 8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, or other smoked sausage, finely diced
• 3 poblano chiles, seeded and sliced into thin 2- to 3-inch strips (about 3 cups)
• 2 teaspoons finely chopped garlic
• 1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons red wine vinegar

1. Pour the oil into a 12-inch skillet or saute pan and set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of it's fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.
2. Add the garlic, half the collards, the salt, and 2 tablespoons water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos, and chorizo among 4 warm serving plates. Serve immediately.

peanut, fresh chorizo, chiles, garlic, collard greens, kosher salt, red wine vinegar

Taken from www.seriouseats.com/recipes/2009/11/collard-greens-with-poblano-chiles-and-chorizo-recipe.html (may not work)