1/2 Photos of Italian Sausage With Broccoli and Collards (Or Kale)
There's more to collards than simmering them with bacon. The humble staple of a Southern winter dresses up very prettily in this colorful dish, which would be even more colorful if I could have used cauliflower. But, alas, my DH hates it. You could, however, use it in yours. And if you don't have collards you could use kale.
My Private Note
Units: US | Metric
- 8 links sweet Italian sausage (or some of each) or 8 links hot Italian sausage (or some of each)
- 1 bunch collard greens (about 1.25-1.5lbs) or 1 large kale
- 1 head broccoli or 1 head cauliflower
- 2 onions
- 1 (14 1/2 ounce) can diced tomatoes or 1 pint cherry tomatoes
- 2 tablespoons olive oil
- parmesan cheese
- balsamic vinegar (optional) or red wine vinegar (optional) or cider vinegar (optional)
- 1Put the sausage into a pot. Cover with water and simmer 15 minutes or so while you cope with the veggies.
- 2Clean and trim the collards. IMO, the best way to wash greens is to put them into a large, deep sink and slosh them around in the water like a tub of laundry. Tip -- if they are very muddy rinse them in a bucket outdoors first to keep the dirt out of your drains.
- 3Chop the collards and, if using the cherry tomatoes, cut them in half.
- 4Clean the broccoli and cut it in bite-sized pieces.
- 5Peel the onions. Quarter them lengthwise then slice them thickly.
- 6In a large, cast iron pan - a chicken fryer, a dutch oven, or a stir-fry pan -- saute the onions and broccoli until about half cooked.
- 7Add about 1/2 cup of the broth from the sausage then start adding handfuls of collards or kale to the pan. Stir frequently, adding additional handfuls as it cooks down, until its all in the pan.
- 8As you cook the greens, grill or fry the pre-cooked sausages to brown them nicely.
- 9Once the collards are all in the pan, steam-saute the mixture until the collards are well-cooked, but not grey or mushy.
- 10Add the tomatoes and stir around until they are well-heated.
- 11Serve the sausage on top of or beside the veggies, sprinkling both with Parmesan to taste.
- 12Pass vinegar at the table if desired since many people feel that no dish of collards is complete without it.
- 13Note -- It makes a good potluck dish if you quarter the sausage and toss with the veggies before topping the whole pan with Parmesan.
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Nutritional Facts for Italian Sausage With Broccoli and Collards (Or Kale)
Serving Size: 1 (314 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 219.6
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 3.2 g
- Cholesterol 25.2 mg
- Sodium 519.0 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 5.0 g
- Sugars 4.0 g
- Protein 17.9 g