Down-South Sausage & Greens Skillet

Ingredients · per serving

• 300 ml Chicken stock
• 1 medium Lemon
• 3 tbsp Fresh parsley
• to taste Black pepper
• ½ tsp Chili flakes
• 4 cloves Garlic
• 400 g Tinned cannellini beans
• 2 tbsp Cider vinegar
• 1 tbsp Olive oil
• to taste Hot sauce
• 4 slices Sourdough bread
• 400 g Collard greens
• 1 tsp Dried thyme
• 250 g Chorizo
• to taste Salt
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Slice the smoked sausage into rounds. Heat 1 tbsp olive oil in a wide heavy pan over medium-high heat. Brown the sausage 4-5 min until crisped at the edges. Lift onto a plate.
2. Lower heat to medium. Add the diced onion to the pan, cook 5 min until soft.
3. Add the minced garlic, smoked paprika, chili flakes, dried thyme and a pinch of salt and pepper. Stir 30 seconds.
4. Strip the collard greens (or use kale) from their tough stems, tear into bite-size pieces. Add to the pan in big handfuls — they'll look like a mountain but wilt down. Stir 2 min until starting to wilt.
5. Pour in the chicken stock and cider vinegar. Cover, lowest heat, simmer 8-10 minutes until the greens are silky-tender.
6. Drain and rinse the white beans. Add them with the browned sausage back to the pan. Stir gently, simmer uncovered 3-5 more minutes until everything is heated through and the broth has reduced slightly.
7. Adjust salt, pepper, vinegar to taste. Squeeze in a wedge of lemon to brighten.
8. Plate over crusty cornbread or a generous slice of buttered toast. Drizzle with hot sauce, scatter chopped parsley. A poached or fried egg on top is brilliant if you have one.

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