Collard Greens With White Beans And Sausage Food

WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS

Steps:

• Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
• Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

COLLARD GREENS WITH SAUSAGE AND ONIONS

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.

COLLARD GREENS WITH RICE AND SAUSAGE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When rice is almost finished, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a large bowl, leaving 1 tablespoon fat in the skillet. Add cooked rice to sausage in the bowl.
• Add onion and garlic to the skillet and saute over medium heat until onion is soft and translucent, about 5 minutes. Add celery and cook for 3 minutes. Add collard greens and saute until slightly wilted, 3 to 4 minutes. Add diced tomatoes with their juices, white beans, Cajun seasoning, and red pepper flakes; simmer for 5 minutes. Season with salt and pepper. Serve collard greens over the sausage and rice mixture, or mix it all together.

COLLARD GREENS WITH WHITE BEANS

Steps:

• Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
• Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS

Steps:

• In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
• Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
• Drizzle with the olive oil and serve with bread sticks.

COLLARD GREENS WITH WHITE BEANS AND SAUSAGE

Steps:

• Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
• Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
• Add the collards and cook, tossing, until slightly wilted.
• Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
• Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

COLLARD GREENS & BEANS

Steps:

• Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

STEWED COLLARD GREENS AND WHITE BEANS

Steps:

• Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
• Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

SLOW COOKER WHITE BEAN SOUP WITH SAUSAGE AND COLLARD GREENS

Steps:

• In a 4-6 quart slow cooker (mine is a 6.5 quart and it turned out great), combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on LOW for 7 to 8 hours or HIGH for 4-5 hours.
• minutes before serving, remove and discard the thyme sprigs and add the collard greens. Cover and cook until the greens are tender, about 15 to 20 minutes. Stir in the vinegar and salt and pepper to taste.
• Drizzle with olive oil, if desired.

SIGNATURE SOULFUL SOUP

Steps:

• Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
• Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.

MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE

Steps:

• Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!