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    You are in: Home / Recipes / Kielbasa and Collards Recipe
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    Kielbasa and Collards

    Kielbasa and Collards. Photo by 3KillerBs

    1/2 Photos of Kielbasa and Collards

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    3KillerBs's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut kielbasa in 2 inch pieces.
    2. 2
      Clean, trim, and chop collards.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
    6. 6
      Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Basic, Frugal Cornbread).

    Ratings & Reviews:

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    Nutritional Facts for Kielbasa and Collards

    Serving Size: 1 (242 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.5
     
    Calories from Fat 287
    69%
    Total Fat 31.9 g
    49%
    Saturated Fat 10.7 g
    53%
    Cholesterol 76.5 mg
    25%
    Sodium 1143.1 mg
    47%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.6 g
    22%
    Protein 17.4 g
    34%

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