Collard greens with white beans and sausage
By: Easy cook - Lak...
Published: Wednesday, October 17, 2018 - 2:51am

Ingredients




400 g small dried white beans, such as French navy beans, or cannellini beans, soaked overnight
2 medium onions, 1 cut in half, 1 thinly sliced
1 small carrot
1 thyme sprig
1 rosemary sprig
1 bay leaf
1500 ml water
1 vegetable stock cube
2 tbs butter
1 tbs olive oil
3 garlic cloves, thinly sliced
300 g collard greens—stems cut, leaves coarsely torn into small pieces
300 g quality smoked sausage, cut into smaller pieces
½ tsp finely grated lime zest
2 tbs fresh lime juice
½ tsp ground black pepper

Preparation

1 Place 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. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside. 2 Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally. 3 Add the collards and cook, tossing, until slightly wilted. 4 Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes. 5 Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. 6 Just before serving, stir in the lime zest and juice. Season with pepper.

About

Fresh lime juice makes braised collards and silky white beans deliciously tangy.