Learn how to make Collard Greens with Smoked Sausage, one of Rita's recipes for nutritious, cooked vegetables.

Collard Greens with Smoked Sausage


  • 1 teaspoon olive oil
  • 4 ounces low-fat smoked turkey sausage, cut into ¼ -inch cubes
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 1 (14.5-ounce) can fat-free, salt-free chicken broth
  • 1 lb. frozen chopped collard greens
  • 1½ teaspoons sugar ¼ teaspoon salt (optional)


  1. Heat a large saucepan over medium heat. Add 1 teaspoon oil and swirl to coat the bottom.
  2. Cook the sausage for 2-3 minutes, or until the edges begin to richly brown, stirring frequently. Transfer to a plate; do not drain the pan.
  3. Add 1 teaspoon oil to the pan. Cook the onion for 3 minutes, or until soft, stirring frequently.
  4. Stir in the broth.
  5. Increase the heat to high and bring to a boil. Stir in collard greens. Return to a boil. Reduce the heat and simmer, covered, for 25 minutes, or until greens are tender. Remove from heat.
  6. Stir in sausage, sugar and salt. Let stand, covered, for 10 minutes.

Makes 8 servings.