Collard greens with white beans and sausage

Name: Collard greens with white beans and sausage
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Cuisine: American
Ingredients: 400 g White Beans (400 g small dried white beans, soaked overnight); 2 pieces Yellow Onion (2 medium onions, 1 cut in half, 1 thinly sliced); 1 piece Carrot (1 small carrot); 1 piece Fresh thyme (1 thyme sprig); 1 piece Fresh rosemary (1 rosemary sprig); 1 piece Bay Leaves (1 bay leaf); 1.5 L Water (1500 ml water); 1 piece Vegeta (1 vegetable stock cube); 2 tbsp Butter (2 tbs butter); 1 tbsp Olive Oil (1 tbs olive oil); 3 pieces Garlic (3 garlic cloves, thinly sliced); 300 g Collard Greens (300 g collard greens—stems cut, leaves coarsely torn into small pieces); 300 g Sage (300 g quality smoked sausage, cut into smaller pieces); ½ tsp Lime Zest (½ tsp finely grated lime zest); 2 tbsp Lime Juice (2 tbs fresh lime juice); ½ tsp Black Pepper (½ tsp ground black pepper)

115 minAmerican

Servings4

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Gluten Free
Pescatarian

Ingredients

For 4 servings

White Beans400 g · 400 g small dried white beans, soaked overnight
Yellow Onion2 pieces · 2 medium onions, 1 cut in half, 1 thinly sliced
Carrot1 piece · 1 small carrot
Fresh thyme1 piece · 1 thyme sprig
Fresh rosemary1 piece · 1 rosemary sprig
Bay Leaves1 piece · 1 bay leaf
Water1.5 L · 1500 ml water
Vegeta1 piece · 1 vegetable stock cube
Butter2 tbsp · 2 tbs butter
Olive Oil1 tbsp · 1 tbs olive oil
Garlic3 pieces · 3 garlic cloves, thinly sliced
Collard Greens300 g · 300 g collard greens—stems cut, leaves coarsely torn into small pieces
Sage300 g · 300 g quality smoked sausage, cut into smaller pieces
Lime Zest½ tsp · ½ tsp finely grated lime zest
Lime Juice2 tbsp · 2 tbs fresh lime juice
Black Pepper½ tsp · ½ tsp ground black pepper

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Steps

1Soak your beans over night.The next day, slice 1 onion in half and slice the other onion.
2Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender.
3Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
4Saute sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
5Add the collards (stems cut and leaves torn into small pieces) and cook, tossing, until slightly wilted.
6Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
7Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes.Just before serving, stir in the lime zest and juice. Season with pepper.