BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE

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BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE image

Yield 4 Servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 pound andouille sausage, sliced
3 garlic cloves, minced
1 quart chicken broth
1 3/4 pounds cranberry beans, shelled
2 bunches collard greens (about 2 pounds), ribs removed and leaves cut into 1-inch strips
Kosher salt, for seasoning
Hot sauce, for serving
Cooked rice, for serving.

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add sausage and garlic, and cook, stirring, until sausage is golden and garlic fragrant, about 3 minutes. 2. Stir in the broth and beans; simmer, covered, for 1 hour. Stir in the collards and continue to simmer, uncovered, until beans are tender and liquid has thickened, about 30 minutes longer. Season with salt, to taste. Serve with hot sauce, over rice.

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