Recipe by juniperwoman
You can keep everything you need for this dish on hand. All you need is some sausage and collards in the freezer, and some canned beans, onion, and vinegar from the pantry. The recipe is from the Martha Stewart website.
Top Review by little_wing
I'm not going to actually rate because of the changes I made. I used diced smoked turkey sausage, browning it withthe onions in about a tablespoon of canola oil. I also added about 1.5 tbs of chicken base because it seemed a bit bland with just the water added. All in all it tasted good but we felt the collards overpowered the soup. Next time, I would use half the amount of collards and maybe one more can of beans. I served this with cornbread and it went very well together. Thanks for sharing!
- 1 (12 ounce) packagefrozen bulk sausage, thawed and crumbled
- 1 medium onion, chopped
- 2 (10 ounce) packagesfrozen chopped collard greens (do not thaw)
- 2 (15 1/2 ounce) cans cannellini beans, drained, rinsed, and slightly mashed
- coarse salt
- 1 tablespoon red wine vinegar (optional)
- 8 slices toasted French bread (optional)
Directions See How It's Made
- Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
- Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
- Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
- Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.