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Collard greens with white beans and sausage
Prep: 15 min Cook: 80 min Servings: 4by Easy Cook - Laka kuharica508 recipes>Fresh lime juice makes braised collards and silky white beans deliciously tangy. 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
- 1/2 tsp finely grated lime zest
- 2 tbs fresh lime juice
- 1/2 tsp ground black pepper
Directions
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.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.Useful Links
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