Collards are very nutritious and are high in vitamins K, A, and C, as well as calcium, iron and fiber and have been linked to lowering your cholesterol!
- 1 pound smoked turkey sausage, sliced into rounds
- 1 onion, diced
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon hot red pepper sauce
- 1/2 tsp crushed red pepper flakes
- 2 cups water
- 1 large bunch collard greens [See Note]
In a large pot, bring 2-3 quarts of water to a boil and add chopped onions, smoked sausage rounds, salt, pepper, pepper flakes and hot sauce. Wash the collard greens thoroughly as sand often sticks in the leaves. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your other hand or by folding the leaf in half and cutting the vein out of the back – I find this method to be quicker and easier. Stack a few leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot. Cover and reduce heat to medium and simmer for 45 to 60 minutes, stirring occasionally. When tender, taste and adjust seasonings.
If you prefer, you may also buy bagged collards which have already been trimmed, chopped and triple rinsed. These bags are my favorite weeknight stand-in.
Nutritional information is given as a guide.
- Serving Size: 6 servings
- Calories: 137
- Sugar: 1.6 g
- Sodium: 983 mg
- Fat: 5.6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10.3 g
- Fiber: 4.7 g
- Protein: 11.6 g
- Cholesterol: 37 mg
Keywords: braised, collard greens, collards