Collards, with or without Sausage

Collards, with or without Sausage

INGREDIENTS:

- 1 lb mild sausage, divide into small patties

- 6Large collard green leaves, de ribbed and thinly sliced

- 1/4 tsp. red pepper flakes

- generouspinch sea salt

- 1 TBSP brown sugar

- 1/4 cup water

METHOD:

1. Sausage Divide sausage into equal sized patties. Over medium heat in large skillet, cook until browned nicely on both sides. Make sure they are cooked through. Place on paper towels. Set aside.

2. In same pan, with sausage fat, throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

Serve with eggs over easy and garlic naan for a hearty brunch or dinner.

 For meatless version: 1Tbsp coconut oil or olive oil with 1/4 tsp. coriander, 5 anise seeds, 1/4 tsp. thyme, and 1/4 tsp. red pepper flakes to skillet over medium heat. Stir spices until fragrant, about 30 seconds. Then throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

SERVINGS: 4

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Collards, with or without Sausage

Bean and Collard Minestra

INGREDIENTS:

- 1/2 lb. Collards, sliced thin
- bowl of ice water
- 2  Tbsp extra virgin olive oil
- 4 large garlic cloves, minced
- 6 cups cannellini beans, cooked (you may use canned if you like)
- 4 cups vegetable stock
- 2  Tbsp tomato paste
- 6 sage leaves, sliced thin
- sea salt , to taste
- black pepper, to taste
- 2 tsp. brown sugar
- cayenne pepper
- 1/4 cup cornmeal
- 1/4 cup wheat flour
- 2 Tbsp fresh lemon juice
- parmesan cheese


METHOD:

1. Soak collards in ice water.  

2. In Dutch oven, sauté garlic in extra virgin olive oil for 20 seconds until fragrant.

3. Add half cooked beans and half the vegetable stock.

4. Place remaining beans and stock, sage, and tomato paste in blender. Blend until smooth. Pour into Dutch oven. Add salt, pepper, brown sugar and cayenne. 

5. Drain collards. Add to soup and simmer for a half hour. 

6. Mix cornmeal, flour, lemon juice and enough water to make 1 cup. 

7. Pour cornmeal mixture in slowly, stirring constantly to prevent lumps. Simmer for 15 minutes, stir occasionally, making sure bottom does not scorch. Serve hot. Garnish with parmesan 

SERVINGS: 6

Bean and Collard Minestra