This is a simple dish which will warm you up on a cold evening!! This dish shares similarities with the American Soulfood dish, of Collard Greens,which uses simple and fresh ingredients and is flavourful. I used bacon and chorizo in this dish, to make a change and add extra injection of flavour. This is tasty with lean cuts of pork,but a little bit of fat from the chorizo adds extra flavour… Mix half chorizo to a ratio of half pork loin,to create a less fatty dish. This is popular in my household and is a favourite of mine, that I used to have as a child! Try the recipe with varied meats or even veggies…Just adjust the cooking times!
1/3rd of A Chorizo Sausage Or about 100 grams diced
About 100 grams of Cooking Bacon diced
1 Onion chopped
1 Spring Onion sliced
2 Teaspoons of Fresh/Dried Thyme and Upto the same amount of Chilli Powder/Flakes, depending on how spicy you want it to be!
Fresh Grated Nutmeg
1 Tablespoon of Smoked Paprika
1 Bag of Spring/Collard Greens,washed in salt water,and chopped, stalks and leaves
Salt and Black Pepper-Be careful about the salt due to the bacon and chorizo!
2 Tablespoons of Malt Vinegar or Cider Vinegar-This seems like a lot of vinegar,but by the end of cooking time the sharp tang should diminish a little and eliminate the dreaded ‘cabbage smell’ that greens can have!
Firstly,chop the onions and set aside. Dice the chorizo and bacon. Fry the onions and thyme, paprika,and chilli for 5 minutes,and then add the meats and fry for a further 7 minutes on a moderate heat. Wash and chop the greens and add to the pot and the vinegar. Grate the nutmeg and stir to mix everything together,and add a drop of water-Enough to just cover the greens and leave to cook for around 40 minutes on a simmer, checking that the water doesn’t evaporate too quickly, and the greens are tender. Serve with rice,bread,or sweet potato mash, or as part of an array of dishes for Sunday dinner. Enjoy!