by pierino
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pierino's Notes:
ExpandAbout 12 leaves of collard greens Ask a question about this ingredient
About 10 leaves of turnip greens (up to you) Ask a question about this ingredient
About 3 ounces fideo coils Ask a question about this ingredient
1 link chorizo or linguiça Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1 ½ cups chicken or vegetable stock Ask a question about this ingredient
10 cherry tomatoes, halved Ask a question about this ingredient
Light olive oil Ask a question about this ingredient
Trim the hard stems from the collards and turnip greens, give them a good rinse in cold running water
Ask a question about this stepStack the leaves, maybe five at a time and roll into a cigar shape. With a sharp knife cut into the thinnest possible ribbons (across the cigar of course)
Ask a question about this stepSlice the sausage into small discs
Ask a question about this stepWarm up your pan or cazuela (if you are using the latter you may want to set it on a flame tamer) and hit it with enough olive oil to evenly cover the bottom
Ask a question about this stepLightly color the garlic and then add the fideo coils, stir until the pasta just begins to brown
Ask a question about this stepAdd your sausage followed by the greens and tomatoes. Season with salt.
Ask a question about this stepPour in the stock and cover at a slow simmer for about 25 minutes until the noodles are al dente and the greens and tomatoes have begun to melt into a beautiful green mess
Ask a question about this stepSeason with Tabasco and serve
Ask a question about this stepIn fact chouriço would be perfect. I love blood sausage, morcilla in Spanish, but I wouldn't use that for this dish. I used a Spanish style, semi-cured sausage spiced with pimenton.
I have never heard of browning pasta before, sounds really wonderful.
I thought about saying yummo, but I figured you'd never speak to me again if I did.
Luscious. Do you roll the leaves the long way or the short way, or does it matter?
Myself, I lay them flat and roll them from bottom to top but I don't think it matters that much as long as you get long, thin ribbons.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Do you mean by chorizo what it means in Brazil:blood sausage?Cause it sounds delicious and Im dying to try it,but don't want to waste some great "chouriço" as we call it down here if up there it means something completely diferent.