This dish was last night's dinner . . . quick and easy and made entirely of ingredients from the Chesapeake Bay region.  Yeah, the plate probably could have used some carbs; instead, I got them from some Newman's Own counterfeit Oreos that I ate for dessert.  I prefer the chemically-chocolate delight of original Oreos, but the hippies at Whole Foods don't sell much original junk food . . . just the more expensive counterfeits.  I digress.  Back to the main attraction.  EcoFriendly Foods had a 2-for-1 sale on all of its link sausage at the Dupont farmers market a few weeks ago, so I loaded up.  Last night I threw some chorizo on my stove top grill pan and, while the chorizo was grilling, I braised some mixed hearty greens (mostly kale and Swiss chard) that I picked up at the farmers market Sunday in some apple cider that I'd also picked up at the market.  This meal took about 20 minutes to prepare and was delicious . . . perfect for a weeknight when you arrive home at 9PM extremely hungry.  The following recipe would serve two as an entrée or four as a small course or side dish.  Enjoy the weekend, folks.

• 1 lb. hearty greens* (e.g., kale or chard)
• 1 cup apple cider*
• 4 links chorizo* or other sausage to your liking

1. Wash the greens thoroughly.  Remove and discard any thick, woody stalks and then chop the greens into bite sized pieces.
2. Bring the cider to a boil in a large pot over high heat, then add the greens and reduce the heat to medium.  Put the lid on the pot but leave it cracked slightly, so the evaporating water can escape.  (This allows the water from the cider and the water released from the greens to reduce down into a slightly-thickened sauce.)  Cook the greens in the cider (i.e., "braise" the greens) until soft throughout, about 10 minutes.
3. Meanwhile, on a stove top grill pan or a skillet or a real outdoors grill for those of you fortunate enough to have outdoor space, grill the sausage over medium-high heat until cooked through, about 10 minutes.
4. Remove the greens from the pot and, if there's a lot of braising liquid left in the pot, turn the heat up to high and reduce the liquid for a few minutes to thicken it a bit.  The braising liquid on the plate in the photo above could have been reduced/thickened some more, but I was hungry and impatient.  It tasted great, anyway, but if you're patient, then boil some more of the water out of the sauce.
5. Plate and eat.