Collard Greens, Shelly Beans, and Chorizo
Eating “snake’s tongue” shelly beans from Vigil’s Chimayo Produce last week only whetted my appetite for more. So I bought some again this past Saturday, along with some beautiful collard greens from Malandro Farm and some goat chorizo from Camino de Paz.
I simmered the beans and a strip of bacon from Red Mesa Meats most of yesterday. Then last night, I braised the chorizo in a cast iron skillet till it began to brown, and then I added the collards, cut into strips, and braised both together.
The result? A tasty combination of comfort foods. The only thing that might have made it better would have been to whip up some cornbread. I’ll do that next time!
