Serves 6–8
INGREDIENTS:
3 tablespoons olive oil, divided
1 onion, chopped
1/2- 1 pound Turkey sausage, chopped
2-3 cloves garlic, minced
1 large bunch collard greens
2 cups beef stock
1 tablespoon honey or to taste
DIRECTIONS:
1. Heat 2 tablespoons olive oil in a large pot over medium-high heat; add chopped onion and sausage and saute for 3–5 minutes, stirring frequently. Add garlic; cook until onions are translucent and garlic is fragrant, about 30 seconds. Remove from heat.
2. Thoroughly wash collard greens and pat dry. Prep leaves by holding the stem in one hand, and grabbing the leafy flesh with other hand to pull away from stem; discard stem. Cut or tear collards, and place in pot with bacon and onion mixture. Allow collards to wilt slightly from heat. Slowly add beef stock; followed by honey. Cover pot and simmer until liquid has reduced and greens are tender. Remove from heat.
Serve over white beans, quinoa, grits, or wild rice. Can easily be made into a collard green soup by adding more stock into cooked white beans.
Recipe by Trace Barnett, Garden Party (Alabama Public Television)
