Kielbasa And Collards Food

KIELBASA AND COLLARDS

Kielbasa and Collards image

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

Ingredients

2 lbs kielbasa
1 bunch collard greens
2 -3 onions, coarsely chopped
4 carrots, peeled and cut in chunks
2 cups chicken stock
fresh ground black pepper

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

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