Pat's Chorizo and Collard Green Dressing
Pat's Chorizo and Collard Green Dressing requires approximately 1 hour and 10 minutes from start to finish. This recipe serves 6 and costs $2.01 per serving. This main course has 547 calories, 19g of protein, and 28g of fat per serving. Head to the store and pick up butter, carrot, collard greens, and a few other things to make it today. This recipe from Foodnetwork has 643 fans. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is pretty good. Similar recipes include Stewed Collard Greens With Chorizo, Collard Greens Stew With Chorizo & Garlic, and Cook the Book: Collard Greens with Poblano Chiles and Chorizo.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
4 tablespoons butter
1 large carrot, finely chopped
1 rib celery, finely chopped
4 cups chicken stock
8 ounces Spanish-style chorizo, chopped
1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
2 eggs, beaten
3 tablespoons chopped fresh parsley leaves
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 large onion, finely chopped
Equipment:
oven
frying pan
mixing bowl
casserole dish
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly. Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes.
4. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
5. Add the cornbread to a very large mixing bowl.
6. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste.
7. Add the cooled vegetables and the parsley and toss everything together.
8. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil.
9. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.
Nutrition Information:
covered percent of daily need
