Best Collard Greens And Kielbasa Sausage Recipes

Kielbasa and Collards image

Provided by 3KillerBs

Categories Meat

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

2 lbs kielbasa
1 bunch collard greens
2 -3 onions, coarsely chopped
4 carrots, peeled and cut in chunks
2 cups chicken stock
fresh ground black pepper

Steps:

Cut kielbasa in 2 inch pieces.
Clean, trim, and chop collards.
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.
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.
Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

Nutrition Facts : Calories 413.6, Fat 32, SaturatedFat 10.7, Cholesterol 76.5, Sodium 1143.1, Carbohydrate 14.3, Fiber 3.3, Sugar 5.7, Protein 17.4

Sunny's Sausage Creamed Collards image

Provided by Sunny Anderson

Categories side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
Two 2-pound bags pre-washed collards, further chopped down into thin ribbons
1 cup sour cream
2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon ground allspice
2 tablespoons harissa
Freshly cracked black pepper
1 tablespoon olive oil
1 pound hot sausage, casings removed
1/2 cup chopped red onion
2 cloves garlic, thinly sliced
12 to 14 cherry tomatoes, halved

Steps:

Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels.
Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything.
Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn't burn, until the onions are tender, 5 to 7 minutes. Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve.