Collard Greens with Smoked Sausage
May 4, 2015
By: Rita P. Smith, MS, RD, CDE, Martha Jefferson Hospital
Ingredients
- 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)
Directions
- Heat a large saucepan over medium heat. Add 1 teaspoon oil and swirl to coat the bottom.
- 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.
- Add 1 teaspoon oil to the pan. Cook the onion for 3 minutes, or until soft, stirring frequently.
- Stir in the broth.
- 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.
- Stir in sausage, sugar and salt. Let stand, covered, for 10 minutes.
Makes 8 servings.