by Robin Miller from Fine Cooking
*Farmers Note: any type of sausage or sausage substitute will work.
1 TBSP olive oil
1 cup chopped yellow onion
12oz. andouille or chorizo sausage, diced
4 cups reduced-sodium chicken broth
Two 15oz. cans cannellini or other white beans, drained
1 bunch collards, washed, stems removed, chopped
1 TBSP sherry or red wine vinegar
Salt and freshly ground black pepper to taste
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.
Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.