Studs of spicy, smoky chorizo add meaty bites to silky, soft ribbons of chard, which boasts the slightest resemblance to its beet cousin. Brimming with flavor, a humble forkful will add something special to simple weeknight meals.
Note: There are several types of chorizo, including fresh links, which are sausages made of ground pork and spices stuffed into casing. Fresh chorizo is excellent browned in bits for meat sauces, tacos, chili and more. But for this recipe, hard chorizo—dried, cured, smoked or fully cooked—is best. You can find it in specialty shops, importer delis, bodegas, in the grocery store with the butcher or in the meat case near the bacon.

Serves 4


  • 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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