Guest writer: Pamela Walker, writer and local farm and food activist (www.GrowingGoodThingsToEat.com)
Collard Greens, Shelly Beans, and Chorizo
Eating “snake’s tongue” shelly beans from Vigil’s Chimayo Produce last week only whetted my appetite for more. So I bought some again this past Saturday, along with some beautiful collard greens from Malandro Farm and some goat chorizo from Camino de Paz.
I simmered the beans and a strip of bacon from Red Mesa Meats most of yesterday. Then last night, I braised the chorizo in a cast iron skillet till it began to brown, and then I added the collards, cut into strips, and braised both together.
The result? A tasty combination of comfort foods. The only thing that might have made it better would have been to whip up some cornbread. I’ll do that next time!
