Sauteed Collards and Sausages

From The Cumming Harvest

Great main dish served over soft polenta. Delicious with vegan Italian sausages too!

Source: Vegan Brunch by Isa Chandra Moskowitz

Serves: Serves 4

  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 shallots, finely chopped (about 1/4 cup)
  • 2 homemade or store bought sausages, chopped (vegan or not!)
  • Generous pinch red pepper flakes
  • 1 bunch collards, chopped, rough stems removed
  • 1/4 cup vegetable broth
  • 1 tablespoon soy sauce
  • Lemon slices to serve
Step by Step Instructions
  1. Preheat a large pan over medium heat. Saute the garlic and shallots in oil for about 3 minutes. Add the sausages and red pepper flakes and saute for another 5 minutes or so, until sausages are lightly browned. It’s ok if they break up a bit; in fact, it’s good if they do.
  2. Add collards, broth, and soy sauce and use tongs to stir. Cover the pan to get the collards to cook faster and cook for about 5 minutes, stirring occasionally. Once they’ve cooked down, remove the lid, turn the heat up, and use tongs to stir the collards and sausage around for about 3 minutes. The liquid should evaporate significantly. Serve with slices of lemon.

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