Recipe of Award-winning Sauteed collard greens with sausage
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Sauteed collard greens with sausage. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sauteed collard greens with sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauteed collard greens with sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sauteed collard greens with sausage is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sauteed collard greens with sausage estimated approx 45 min.
To get started with this particular recipe, we must first prepare a few components. You can have Sauteed collard greens with sausage using 6 ingredients and 4 steps. Here is how you can achieve it.
I had some collard greens and savory sausages in the fridge, so I thought I'd see how they tasted paired together.
Ingredients and spices that need to be Get to make Sauteed collard greens with sausage:
- 5 collard green leaves with stems
- 2-3 andouille sausages
- Granulated garlic to taste
- 1/4 cup red wine
- 1/4 cup water
- Olive oil or vegetable oil
Steps to make Sauteed collard greens with sausage
- Wash, dry and slice the collard greens. Place in pan, drizzle with oil, sprinkle with graulated garlic, and sautee about 5 minutes.
- Slice sausages and add to pan. Sautee a few more minutes so collards become a little softer and sausages begin to brown.
- Add water and wine, bring to boil, then quickly lower heat to sautee and stir to reduce sauce. Cover if needed to steam a bit during cooking.
- Uncover to finish reducing. Greens should be wilted and soft and sausage nicely browned. Serve warm.
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