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Braised Cabbage with Spanish Chorizo and Beans

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BY Mark Bittman

PUBLISHED January 1, 2022

Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won't take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers.

 

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Braised Cabbage with Spanish Chorizo and Beans

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Instructions

You can use linguica or kielbasa in place of chorizo, and any greens you like. Slice smoked chorizo into quarter-inch-thick pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into eight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minutes, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.

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