What will you be eating on New Year’s Day? My family, as well as my husband’s, has always included greens of some sort on the menu. This recipe for Quick Collard Greens with Sausage and Beans is a relatively new tradition in my home, and we love it!
As tradition calls, I usually serve black-eyed peas and greens on New Year’s Day. These foods are said to bring prosperity to those who enjoy them. I don’t know about you, but when delicious food is involved, and it offers the chance of bringing good fortune with it, why pass it up?
These Quick Collard Greens with Sausage and Beans have some Southern flair to them, and they’re the perfect addition to a New Year’s feast. Since this dish is so easy to make, you can spend more time attending to other things – like watching football or writing out that list of resolutions!
If you’re interested in another recipe that includes lucky New Year’s Day food, check out my recipes for Black-Eyed Pea & Swiss Chard Soup with Pancetta and Black-Eyed Pea, Spinach, and Creamy Tomato Hand Pies.
Many traditional collard greens recipes are more time intensive (and delicious), but I found a way to get that same great flavor for this tasty side dish with less time. Living in the Southwest, I’m lucky to have access to some great Mexican chorizo. You might not be able to find it where you live, but you can use a spicy Italian sausage instead.
I hope you’ll add this side dish to your New Year’s Day menu. It’s a little traditional, very tasty, and it might even make your 2017 more prosperous!
Quick Collard Greens with Sausage and Beans is a hearty dish that I think you’ll love. You’ll spend a little less time cooking this traditional dish, and will still enjoy all the flavor.
Grab a Plate wishes you and yours a safe, healthy, and prosperous New Year!
- 1 pound collard greens, leaves cut from thick ribs, and cut into bite-sized pieces
- 1/2 tablespoon olive oil
- 1/2 pound spicy sausage
- 1/4 cup onion, diced
- 2-3 cloves garlic, minced
- 1/2 cup cooking water
- 1/2 cup vegetable broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- Bring a large pot of water to boil. Add the greens, and cook for 5-8 minutes. Drain (reserve 1/2 cup of the cooking water) and squeeze out as much of the water as possible. Set aside the greens.
- Add the olive oil to a large skillet over medium-high heat. When hot, add the sausage and cook until browned, breaking up the sausage with the back of a spoon. If there is an excess amount of fat left behind, drain some off.
- Add the onion to the skilled with the sausage and cook for 2-4 minutes. Add the garlic and cook for a minute. Add the salt, black pepper, and red pepper flakes. Toss to combine.
- Add the cooking water, broth, and greens to the skillet and toss to combine. Increase the heat slightly so the liquid comes to a low boil. Cook, partially covered, for 8-10 minutes.
- Add the beans to the mixture, toss and cook for a few minutes, just until the beans are heated through.