“THE MEATBALL IS a great thing,” said chef Matt Kelly. Here, he offers Spanish-style meatballs, or albondigas, in a satisfying stew of rice, collard greens and butter beans, with a little chorizo in the mix for spice.
“A stew made of beans, collards, sausage and tomatoes is very familiar to us down here in North Carolina,” Mr. Kelly said. “The longer the greens cook, the meatier their flavor becomes.” Once you add the rice, some of the rich cooking liquid will be absorbed. Depending on how soupy you like your stew, you might want to add more stock or water as it cooks.
Saffron lends complexity to the dish, but Mr. Kelly emphasized that if you don’t have any, you shouldn’t let it stop you from making this recipe. “This is not a posh dish,” he said. “It invites you to the table.”
This post first appeared on wsj.com
