Chorizo & Black Bean Stew with Collards

Heat 1 tablespoon oil in a large pot over medium heat. Add chorizo and cook, crumbling with a wooden spoon, until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chorizo to a small bowl, leaving as much of the drippings in the pan as possible.

Add pork and cook, stirring occasionally, until browned on all sides, 3 to 4 minutes. Transfer the pork to a plate. Add onion, garlic and bay leaves; cook, stirring occasionally, until soft, 3 to 5 minutes. Add beans and mash half of them with a potato masher.

Return the pork to the pan and add 1 1/2 cups water. Cook, stirring occasionally, until the pork is tender and the liquid is reduced by half, about 20 minutes. Stir in vinegar and 1/4 teaspoon salt. Discard the bay leaves.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add half the collards and 1 tablespoon water. Cook, stirring, until the collards are reduced by half, about 3 minutes. Add the remaining collards and 1 tablespoon water; cook, stirring occasionally, until the collards are bright green and soft, about 5 minutes more. Season with the remaining 1/4 teaspoon salt.

Serve the stew with the collards and chorizo. Garnish with cilantro, scallions and orange wedges, if desired.