Best Kielbasa And Collards Recipes
PASTA SKILLET WITH KIELBASA
Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!
Provided by karendellovo
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil for pasta.
- Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
- Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
- Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 66.2 g, Cholesterol 66.6 mg, Fat 30.2 g, Fiber 4.9 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 1083.8 mg, Sugar 8.5 g
COLLARD GREENS AND KIELBASA SAUSAGE
Categories Pork Super Bowl
Number Of Ingredients 15
Steps:
- In large skillet, brown bacon. Add onions, green bell pepper, and sausage and simmer 10 minutes. Add beef granules, garlic, olive oil, hot sauce, pepper, balsamic vinegar, and sugar. Place collard greens, ham hocks, tomatoes, and 2 cups hot water into slow cooker. Add ingredients from skillet and stir to combine well. Cover and simmer, stirring occasionally, until collard greens are tender. Cooking time is usually 7 hours on low or 4 hours on high. Remove ham hocks and serve.
KIELBASA AND COLLARDS
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.
Provided by 3KillerBs
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
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
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