Rice (Arroz à Portuense)

1. Cut the beef into small pieces and season with salt and pepper.
2. In a pot, heat the olive oil, and sauté the chopped onions and garlic until lightly browned.
3. Add the beef and sliced chouriços to the pot and stir occasionally to avoid burning, and let the meat brown slightly.
4. Stir in the paprika and white wine.
5. Allow the meat to simmer until tender, adding water as needed to prevent burning.
6. Once the meat is almost cooked, add the cabbage, the collard greens or kale.
7. Add 3 times the amount of water as rice (about 4 1/2 cups) to the pot to make the rice slightly soupy ('malandrinho').
8. When the water comes to a boil, add the rice and adjust the seasonings.
9. Let it cook on medium heat for around 20 minutes, until the rice is tender but still moist.

Recipe & Photo Credit: Novelo de Arte