1. Cut chorizo sausage into 1/4-inch-thick half moons. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Cook chorizo in oil until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cumin; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and 1/4 teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.

2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon lemon juice. Stir reserved chorizo into greens before serving.

Serves 4