Braised Collard Greens with Conecuh Sausage


  • 3 tablespoons olive oil
  • 1 medium red onion sliced thinly
  • 1 teaspoon chopped garlic
  • 1/2{}package Conecuh smoked sausage diced
  • Kosher salt and freshly cracked blackpepper
  • 1/2 cup water
  • 2 tsp stock concentrate ( I used"better than bullion beef flavor")
  • 2 1/2 pounds collard greens, about 2large bunches, woody stems removed and washed
  • Salt and pepper to taste
  • Pinch of crushed red pepper


Heat the oil in a large Dutch oven over medium-high heat. Addthe onions and sausage. Cook stirring occasionally, until the onions aresoftened and sausage are browned, about 5 minutes. {}Add garlic and saut for a minute or so.{} Add 1/2 cup water to the pot and once thewater is simmering, add the 2 tsp. stock concentrate. Stir until lumps aredissolved.{} Add greens (you may have topack them in). Season generously with salt and pepper and pinch of crushed redpepper. Toss the greens well with tongs, and continue simmering on low heat,until the greens are completely cooked and nearly all of the liquid hasevaporated, about 10 minutes more.

Tasteand adjust seasoning. Transfer to a serving bowl and serve warm.

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