Cook what you grow
Braised Collard Greens with Smoked Sausage
Southern-style collards simmered low and slow with browned smoked sausage, vinegar, and a whisper of heat, ladled with their potlikker over rice.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 bunchs collard greens, stems stripped, leaves sliced into wide ribbons
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
From the pantry
- 12 oz smoked sausage (andouille or kielbasa), sliced into rounds
- 1 tbsp vegetable oil
- 3 cups chicken stock
- 1½ tbsp apple cider vinegar · plus more to taste
- ½ tsp red pepper flakes
- 1 tsp brown sugar (optional)
- 1½ cups rice · cooked, for serving
- hot sauce (optional) · for the table
- salt · to taste
- black pepper