Provider Farm

From our fields, for your family

Stewed Collard Greens with Sausage

This rich yummy dish is perfect on a cold rainy day, served with a side of cornbread. -Tana
  • 1 lbs smoked Andouille sausage
  • Bunch of collard greens
  • 6 cups of water
  • 2 bay leaves
  • 1 onion diced
  • 2-3 celery stalks rough chopped
  • 3 minced garlic cloves
  • 1 chopped hot pepper 

This dish is cooked in two parts. The first step is to make a sausage broth, the second is adding the collards and stewing. Sausage broth: Combine sausage, onion skins and ends, celery hunks, water, bay leaves, and chopped hot pepper and boil for 1 hour. Meanwhile prepare your collards. Wash, de-stem and slice into ribbons. Collards: When the broth is nearing completion, begin browning onions and garlic in a stew pot. Once browned, add strained broth with the sausage chunks and collards. Let stew for 45 mins-1 hour. Serve with cornbread

Serves 4
Apprentice Tana and her friend Laine