Collard Greens With White Beans And Sausage Recipes

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SAUTéED GREENS WITH WHITE BEANS AND GARLIC



Sautéed Greens with White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red chile flakes (optional)
1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
1 cup low-sodium chicken or vegetable broth
2 (15.0-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
  • Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer to a colander as done and drain well. Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until hot throughout, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper.

Nutrition Facts : Calories 230 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 35 grams, Protein 13 grams

WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS



White Bean Soup with Sausage and Collards image

You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 7

1 package (12 ounces) frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
2 packages (10 ounces each) frozen chopped collard greens, unthawed
2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
Coarse salt and ground pepper
1 tablespoon red-wine vinegar (optional)
8 slices toasted French bread (optional)

Steps:

  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g

COLLARD GREENS AND BEAN SOUP



Collard Greens and Bean Soup image

Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.

Provided by Ashley Holman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 50m

Yield 10

Number Of Ingredients 8

1 (1 pound) package smoked sausage, sliced
4 cups low-sodium chicken broth
2 pounds frozen chopped collard greens
2 (15.8 ounce) cans great Northern beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
2 dashes hot sauce, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
  • Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g

COLLARD GREENS WITH RICE AND SAUSAGE



Collard Greens with Rice and Sausage image

Easy way to fit those leafy greens into your diet with this delicious collard greens, rice, and sausage dish!

Provided by Kelly Anderson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 12

2 ½ cups water
1 cup brown rice
1 pound ground hot sage pork sausage
1 onion, diced
1 tablespoon minced garlic
½ cup chopped celery
1 bunch collard greens - rinsed, trimmed and chopped
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can white beans, drained
1 teaspoon Cajun seasoning
1 teaspoon red pepper flakes
1 teaspoon salt and ground black pepper to taste

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When rice is almost finished, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a large bowl, leaving 1 tablespoon fat in the skillet. Add cooked rice to sausage in the bowl.
  • Add onion and garlic to the skillet and saute over medium heat until onion is soft and translucent, about 5 minutes. Add celery and cook for 3 minutes. Add collard greens and saute until slightly wilted, 3 to 4 minutes. Add diced tomatoes with their juices, white beans, Cajun seasoning, and red pepper flakes; simmer for 5 minutes. Season with salt and pepper. Serve collard greens over the sausage and rice mixture, or mix it all together.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 48.8 g, Cholesterol 43.3 mg, Fat 17.7 g, Fiber 7.6 g, Protein 20 g, SaturatedFat 5.9 g, Sodium 1275 mg, Sugar 4.1 g

COLLARD GREENS WITH WHITE BEANS AND SAUSAGE



Collard Greens With White Beans and Sausage image

Make and share this Collard Greens With White Beans and Sausage recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

400 g small dried white beans, such as French navy beans or 400 g cannellini 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 tablespoons butter
1 tablespoon 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
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper

Steps:

  • 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.
  • Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
  • Add the collards 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.

Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9

MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE



Michael Symon's White Bean and Collard Greens Soup Recipe image

Provided by á-2245

Number Of Ingredients 10

1/4 cup Olive Oil
1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
2 1/2 cups Onion (small dice)
1 teaspoon Chili Flakes
12 cups Low Sodium Chicken Stock
1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
1 Bay Leaf
1 15.5 oz Can Cannellini Beans
8 cups Collard Greens Leaves (washed and roughly chopped)
Pecorino Romano (grated for garnish)Salt and Pepper (to taste)

Steps:

  • Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!

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