Collard greens with white beans and sausage
Fresh lime juice makes braised collards and silky white beans deliciously tangy.
Total Steps
6
Ingredients
16
Tools Needed
1
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Laka kuharica - Easy CookIngredients
- 400 g dried white beans
- 2 medium onions
- 1 small carrot
- 1 sprig thyme
- 1 sprig rosemary
- 1 leaf bay
- 1500 ml water
- 1 cube vegetable stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 300 g collard greens
- 300 g smoked sausage
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground black pepper
Instructions
Step 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.
Step 2
Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
Step 3
Add the collards and cook, tossing, until slightly wilted.
Step 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.
Step 5
Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes.
Step 6
Just before serving, stir in the lime zest and juice. Season with pepper.