Recipe by PaulaG
Whether it be summer or winter this is a delicious meal that is sure to please.
Top Review by Amber of AZ
This is delicious and very easy to prepare. The only ingredient I substituted was the polenta. My grocery store did not have any shelf-stable polenta. I used rigatoni pasta instead. I love recipes that use collard greens and the jalapenios are a nice kick. Thanks for sharing Paula G
- 2 bunches greens (collards, kale, mustard or turnip)
- 1 large onion, chopped
- 1 tablespoon olive oil
- 4 -5 garlic cloves, minced
- 2 jalapeno peppers, seeded, minced
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 lb smoked sausage, sliced in 1 inch pieces
- 1 (16 ounce) can white beans, rinsed and drained
- 2 -3 cups water
- salt and pepper
- balsamic vinegar
- 1 cup polenta
- 3⁄4 cup cold water
- 2 1⁄2 cups boiling water
Directions See How It's Made
- Tear the greens into large pieces, wash under running water to clean well, drain.
- Preheat a heavy skillet with olive oil, add onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeno peppers.
- Place the cooked onions in the bottom of the crock-pot, add the drained greens, crushed red pepper and water.
- In the same skillet used for the onion, lightly brown the sliced sausage and place on top of the greens.
- Cook on low for 3 hours. Stir in drained beans and continue to cook for addition 1 to 2 hours or until greens are tender.
- In 2-quart saucepan, combine the polenta and cold water with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
- Divide the polenta between serving bowls, spoon the cooked greens and sausage over and drizzle with balsamic vinegar if desired.