COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SAUSAGE AND GREENS SHEET-PAN DINNER
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one's an easy crowd-pleaser.
Provided by Anna Stockwell
Categories Sausage Potato Vinegar Mustard Honey Kale Collard Greens Small Plates Quick & Easy One-Pot Meal Kid-Friendly Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
- Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
- Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
- Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
KIELBASA AND COLLARDS
The smoky flavor of the kielbasa complements the flavor of the collards while the onions season them both and the carrots add brightness to both the color and that taste. This Yankee gardening in the south finds picking fresh food in JANUARY amazing and delightful. Fresh collards beat tired cabbage out of storage hands down! We prefer our collards drier and served on a plate. If you prefer a wetter, more stew-like dish to serve in a bowl double the chicken stock.
Provided by 3KillerBs
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut kielbasa in 2 inch pieces.
- Clean, trim, and chop collards.
- Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
- Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
- Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
- Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).
Nutrition Facts : Calories 413.6, Fat 32, SaturatedFat 10.7, Cholesterol 76.5, Sodium 1143.1, Carbohydrate 14.3, Fiber 3.3, Sugar 5.7, Protein 17.4
PASTA WITH KIELBASA AND SWISS CHARD
Steps:
- Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
- Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
- Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
SAUSAGE, PASTA, AND COLLARD GREEN SOUP
Delicious, easy, and nutritious soup with collard greens and pasta that everyone loves!
Provided by Stacy Mead
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
- Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 11.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 3.8 g, Sodium 1169.8 mg, Sugar 1.3 g
CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)
Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.
Provided by Laka
Categories Brazilian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
- Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
- Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
- Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
- Serve hot.
Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3
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