4 large leaves collard greens |
1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes |
extra-virgin olive oil, plus more to saute vegetables |
2 tablespoons spanish paprika |
1 tablespoon pimenton smoky paprika, plus 1 tablespoon |
1 tablespoon liquid smoke |
salt and black pepper |
unsalted butter |
5 to 6 cloves garlic, diced finely |
3 to 4 ounces finely diced spanish chorizo sausage |
2 onions, diced |
piquillo peppers or 1 red bell pepper, chopped |
2 tablespoons sweet paprika |
1/2 teaspoon saffron |
1 tablespoon crushed oregano |
2 small cans diced green chiles |
1 (28-ounce) can diced tomatoes |
2 cups chicken stock |
1 tablespoon finely chopped thyme leaves |
2 cups cooked cranberry beans or other favorite beans |
2 tablespoon chopped parsley leaves |
shredded cheese for garnish |