White Beans with Collards and Sausage

Thanks for all the Clara Cowl love yesterday!  And yes, I really need to stop pointing out my flaws.  Old habits die hard, I guess...

This past Saturday was a very busy day for some reason and not enough hours in the day to do all as we had hoped.  Before I realized it, the dinner hour was nearing and nothing had been simmering on the stove or baking in the oven, and I certainly did not want to call for take-out.  I also had a bunch of collard greens in the fridge (which I had originally intended to use for making this recipe again) that needed to be used up, and I remembered that there was some sweet Italian sausage in the freezer...

So I threw some stuff together in the dutch oven...yum!  This is something that we will be doing again.  I wish I had made a double batch of it.

White Beans with Collards and Sausage

6 links sweet Italian sausage, cut into about 1" pieces
olive oil
1 onion, chopped
4 garlic cloves, minced
2 cups sliced celery
4 cans white beans, drained (I used great northern)
1 (6 oz.) can tomato paste
1 can fire roasted diced tomatoes (with juice)
1 (32 oz.) carton low-sodium chicken broth
1 cup white wine
salt & pepper
1 tsp chipotle or red pepper flakes (opt)
1 big bunch collards, ribs removed, rolled & cut into ribbons then chopped (kale or spinach would be a good substitute)

In large Dutch oven (or soup pot), brown the sausage in a wee bit of olive oil.  Add onion, garlic, celery and cook a tad more.  Add in everything else except collards.  Stir well to combine and let simmer for about 20 min or so.  Add the collards, stir well to make the collards dip under the liquid.  Cover and let simmer for another 20 min. or until the collards are tender but not mushy.

I served this with whole grain rolls.

We watched  Great Expectations while slurping it up!

 

Comments

[MaryBeth]

Anything with collards is wonderful. This looks yummy!!! Happy Thursday to you and Hugs...

[Tracey]

Sounds yummy! I have two rows of collards that need to be picked and used before they go to seed. I think my guys would really like this.

[Martha]

Looks delicious, I think one could even make it without sausage and it would still be great! ♥ Mmmm...just reading about the fire roasted tomatoes makes me want them, where did you find those?

[Amy]

yum! Thanks for the recipe!

[Cynthia]

That looks absolutely delicious! I find some of the best meals I make are the ones thrown together at the last minute with whatever is on hand. They are the inspired ones.

[Kristen]

Oh, I haven't watched Great Expectations in a very long time. Sounds like a cozy night - soup looks good! An Ellen original!

[Brooke]

This looks absolutely delicious. And a wonderful pick of movie!

I must say that I marvel over your recipe...and about the fact that your kids are such good (and healthy!) eaters. My crowd would not accept collard greens - or any of the wonderful, fresh veggies you serve on a regular basis. I recognize this is my fault for not getting a good start early on, and I'm making efforts to change our habits, but I'm met with tremendous resistance.

You are blessed that the efforts of doing something you love to do are appreciated and enjoyed.

[lori]

thank you for the recipe, i am going to make this over the weekend. tonight i used up some leeks and made an old favorite, potato leek soup, as the fog rolled in, it became really damp and cold, perfect soup weather.

i'm sure i'm older than you ellen, and i'm finally remembering my mom's words. it was an old habit of mine too. you are really lovely. :)

[Laura Jeanne]

This looks so good...I wonder if I could get my family to eat it. None of them (husband included) likes collards, but I just love them so I'm always looking for new ways to serve them. I haven't put them in soup yet! Thanks for sharing your recipe.