This is a simple side dish, that also makes a pretty fine omelet filling. The collard greens are first blanched, then quickly sautéed with garlic and chorizo. The blanching method is from Cook's Illustrated. It helps to minimize the green's natural bitterness without washing out too much flavor. The greens can be blanched ahead and refrigerated so there is minimal work left to finish the final dish and get it on the supper table. The garlic and slightly smoky and spicy chorizo complement the greens without overpowering them. A splash of vinegar adds a little brightness, and rounds out the flavor of the greens. - hardlikearmour

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