Collard Greens with Poblano Chiles and Chorizo

From The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Cookbook

Author(s): Matt Lee, Ted Lee

Page 144

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1 reviews, average rating 3.0 / 5

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hipcook

10 years ago

★ ★ ★ ★ ★ 3/5

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I made this with ham hock meat instead of chorizo, which I suspect was a mistake. The combination of sauteed greens and poblanos is pretty nice, but this recipe seems to be counting on the spice and fat from sausage, and the ham hocks' salt and smoke just isn't cutting it. I also prefer my greens very vinegary, and the 2 tablespoons called for in this recipe don't lend enough brightness for my taste.

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