Best Quick Collard Greens With Merguez Sausage And Couscous Recipes

Collard Greens With White Beans and Sausage image

Provided by Laka

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

400 g small dried white beans, such as French navy beans or 400 g cannellini beans, soaked overnight
2 medium onions, 1 cut in half, 1 thinly sliced
1 small carrot
1 thyme, sprig
1 rosemary sprig
1 bay leaf
1500 ml water
1 vegetable stock cube
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, thinly sliced
300 g collard greens, stems cut, leaves coarsely torn into small pieces
300 g quality smoked sausage, cut into smaller pieces
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper

Steps:

Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
Add the collards and cook, tossing, until slightly wilted.
Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9

Tangy Quick Collards image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 large bunches collard greens
1 lime
3 tablespoons olive oil
1 tablespoon fresh ginger, minced or grated
1 garlic clove, minced or grated
2 teaspoons whole grain mustard
1 teaspoon chopped jalapeno
Kosher salt
2 tablespoons distilled white vinegar

Steps:

Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.