Quick Collard Greens with Sausage and Beans

• Gluten free

• Meat

  • 1/2 lb Sausage, spicy

• Produce

  • 1 lb Collard greens
  • 2 cloves Garlic
  • 1/4 cup Onion
  • 1 (15-ounce can White beans

• Canned Goods

  • 1/2 cup Vegetable broth

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Liquids

  • 1/2 cup Cooking water

Found on azgrabaplate.com

Description

Ingredients

• 1 pound collard greens, leaves cut from thick ribs, and cut into bite-sized pieces
• 1/2 tablespoon olive oil
• 1/2 pound spicy sausage
• 1/4 cup onion, diced
• 2-3 cloves garlic, minced
• 1/2 cup cooking water
• 1/2 cup vegetable broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Directions

• Bring a large pot of water to boil. Add the greens, and cook for 5-8 minutes. Drain (reserve 1/2 cup of the cooking water) and squeeze out as much of the water as possible. Set aside the greens.
• Add the olive oil to a large skillet over medium-high heat. When hot, add the sausage and cook until browned, breaking up the sausage with the back of a spoon. If there is an excess amount of fat left behind, drain some off.
• Add the onion to the skilled with the sausage and cook for 2-4 minutes. Add the garlic and cook for a minute. Add the salt, black pepper, and red pepper flakes. Toss to combine.
• Add the cooking water, broth, and greens to the skillet and toss to combine. Increase the heat slightly so the liquid comes to a low boil. Cook, partially covered, for 8-10 minutes.
• Add the beans to the mixture, toss and cook for a few minutes, just until the beans are heated through.

Nutrition