Recipe and Photos by Cody Owens
This galette is a distant cousin of the classic pork and greens succession. My wife says it reminds her of a pizza, and she’s not wrong. All in, you can crank one of these out in less than an hour with minimal effort and minimal ingredients, and it looks like something all our Southern mamas would be proud of.
Cook’s note: When I was developing this recipe, I took some to my neighbor, and this is what they texted me: “Good God, man.” I’m choosing to believe that was an unsolicited, ringing endorsement of this recipe, especially because it was immediately followed by a dancing Cookie Monster GIF.
If you serve this, people will ask you for the recipe, so here it is.
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6 people
Honestly, just measure with your heart. This recipe makes enough for a 10-inch skillet.
Ingredients
3 cups collard greens, chopped
1 pound chorizo
2 tomatoes, sliced
5 ounces of queso fresco (roughly 1/2 block)
3 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 tablespoon red pepper flakes
1 premade pie crust, frozen
Sesame seeds (optional)
Parsley
Salt to taste
Directions
Preheat the oven to 400 F.
Slice the tomatoes, add the salt, and place them on a paper towel to remove moisture.
Add the chorizo to a skillet and cook completely. Remove the meat from the skillet, leaving some of the fat behind.
In the same skillet, add the collard greens and butter. Cook until tender for about 5 minutes. Reduce the heat, add the brown sugar and red pepper flakes, and stir to combine.
Defrost the pie crust and place it in a greased 10-inch skillet or pie dish.
Combine the chorizo, collard greens, and queso fresco in a mixing bowl before adding the mixture to the pie crust. Place the sliced tomatoes on top and fold the edges over, as seen in the photos.
Sprinkle sesame seeds on the pie crust (optional).
Bake for approximately 25-30 minutes. Cook time may vary by oven, but remove from the oven when the pie crust is a deep, golden brown.
Garnish with parsley or your choice of fresh herbs before serving.
