- 1 large bunch (about 12 ounces) chard (any variety), raggedy ends trimmed
- 1 Tbsp. extra-virgin olive oil
- 4 ounces dry chorizo, cut into 1/4-inch cubes (about 1/2 cup)
- 1/2 cup water
- 1/2 tsp. dried oregano Kosher salt and freshly ground black
Cut the chard stems into 3/4-inch pieces, and then slice horizontally across the leaves, into 1-inch ribbons. Set aside.
Heat the olive oil in a large, deep sauté pan that can be fitted with a lid over medium heat. Add the chorizo and sauté for 5 minutes, stirring often as the sausage releases some of its fat.
Pour the water into the pan and scrape any bits from the bottom as it sizzles and steams. Add the chard and oregano and stir a bit to distribute the chorizo among the greens. Let the chard shrink in volume as it wilts and releases some of its water, nudging it around the pan, occasionally, for about 2 minutes.
Cover the pan, lower the heat to medium-low and braise for 10 minutes, until the chard is silky and tender. Uncover the pan and increase the heat to high to cook off most of the liquid, about 2 minutes.
Season to taste with salt and pepper and serve immediately.
From Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, by Tara Mataraza Desmond (Andrews McMeel Publishing, LLC).
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