Collard greens, spicy sausage and beans. A Southern classic cooked together based on a recipe from the New York Times. It's perfect dish to store away in the freezer for James to heat up while I'm gone.
I started with smoked andouille sausage (3 links), 2 cloves of garlic, and a bit of onion in a hot pan with oil. When the sausage had a bit of color I added in about a pound and a half of soaked white beans and 1 quart of chicken stock and let the beans simmer for 1 hour, covered. When the beans were still crisp tender I added in the cut up collards and let the entire mixture (seasoned with salt, pepper, and chili peppers) simmer for another 1/2 hour until we had a thick strew ready to serve -- with a splash of hot sauce -- over fluffy steamed rice.
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