2 tablespoons vegetable oil
6 ounces Spanish chorizo, cut lengthwise into quarters and then into 1/2-inch wedges
Two 15.5-ounce cans black beans, with their liquid
Freshly ground black pepper
1 pound collard greens, thick stems discarded and leaves cut into 1/2-inch strips
1 pound collard greens, thick stems discarded and leaves cut into 1/2-inch strips
1 tablespoon sherry vinegar, plus more for serving
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