Collard greens with white beans and sausage

Collard greens with white beans and sausage

Collard greens with white beans and sausage

1 hour 45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • Southern
  • side dish
Comments
Ingredients
  • 400 g small dried white 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 tbs butter
  • 1 tbs 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
  • ½ tsp finely grated lime zest
  • 2 tbs fresh lime juice
  • ½ tsp ground black pepper
Instructions

Soak your beans over night.The next day, slice 1 onion in half and slice the other onion.

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.

Saute sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.

Add the collards (stems cut and leaves torn into small pieces) 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.

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