Recipe courtesy of Ray Isacsson
Save Recipe Print
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve.

Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Chili

Recipe courtesy of Damaris Phillips

Chili

Recipe courtesy of Edward Eischen

Spanish Rose

Recipe courtesy of Matthew Biancaniello

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.