Hearty Collard, Sausage, Bean Ragout
Recipe type: Entree
Serves: 4-5
- 4 links sweet Italian (or your favorite flavor) turkey or chicken sausage, sliced
- 1 Tbsp olive oil
- ½ onion (or 1 small), chopped
- 2 garlic cloves, minced
- 2 Tbsp sugar
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 ½ tsps hot sauce (Sriracha works great here!)
- ¼ cup apple cider vinegar
- 1 to 1 ½ lb collards (1 bunch)
- 1 cup chicken broth
- 1 can northern beans, rinsed and drained
- Wash collards and strip leaves away from stems. Discard stems.
- Slice leaves into 1 inch wide by 2 inch long strips.
- Heat oil in a 5-6 quart pot on medium heat.
- Add sausage and brown on edges.
- Add onion and cook until translucent.
- Add salt, pepper, sugar, hot sauce and garlic and cook until garlic aroma comes.
- Add vinegar, raise heat a bit, and simmer until liquid is reduced by half, scraping up any brown bits in pan.
- Add chicken broth and collard greens and bring to a simmer.
- Reduce heat to medium low, cover and simmer about 35 min until greens have lost their bright green color.
- Add beans and simmer 10 minutes more.
- Season if desired with additional hot sauce or serve hot sauce on the side if you have a group with varied heat preferences.
- Divide ragout between shallow bowls and add some of pot liquid.
Recipe by Savory Nature at http://savorynature.com/2013/10/17/hearty-collard-sausage-bean-ragout/
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