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Author Notes: This is what you might get if your cook was a sailor from Portugal who fell off a boat in the port of New Orleans and had to forage for groceries. As always I like to use earthenware for dishes like this, such as a Spanish cazuela but you can of course deploy your own weapon of choice. The sausage component can either be a semi-cured, Spanish style chorizo or else a linguiça. I’m using collards and turnip greens here but you can substitute other greens also. - pierino
- About 12 leaves of collard greens
- About 10 leaves of turnip greens (up to you)
- About 3 ounces fideo coils
- 1 link chorizo or linguiça
- 2 cloves garlic
- 1 ½ cups chicken or vegetable stock
- 10 cherry tomatoes, halved
- Light olive oil
- Trim the hard stems from the collards and turnip greens, give them a good rinse in cold running water
- Stack the leaves, maybe five at a time and roll into a cigar shape. With a sharp knife cut into the thinnest possible ribbons (across the cigar of course)
- Slice the sausage into small discs
- Warm up your pan or cazuela (if you are using the latter you may want to set it on a flame tamer) and hit it with enough olive oil to evenly cover the bottom
- Lightly color the garlic and then add the fideo coils, stir until the pasta just begins to brown
- Add your sausage followed by the greens and tomatoes. Season with salt.
- Pour in the stock and cover at a slow simmer for about 25 minutes until the noodles are al dente and the greens and tomatoes have begun to melt into a beautiful green mess
- Season with Tabasco and serve
- This recipe was entered in the contest for Your Best Noodle Soups
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Greens
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