Smoked Kielbasa & Collard Greens

YIELD: 2 to 4 servings

Ingredients:

• 1 package smoked kielbasa (about 14 ounces)

• 1 medium onion

• 3 gloves fresh garlic or 1 tablespoon of minced garlic

• 2 tablespoons of unsalted butter

• 1 to 2 packages of chicken bouillon

• 2 tablespoons of honey

  • if you like spice, substitue with hot honey or - this is what I do that makes this recipe special to me

  • add 2 teaspoons of red pepper flakes

• 1 large bunch of collard greens (about 1.5 pounds or 20 leaves)

• 1 tablespoon olive oil

• 2 quarts chicken broth (or water; if using water, you may want to add more chicken bouillon)

• Salt and pepper to taste

Kitchen tools:

• 1 large dutch oven or stockpot

• 1 spatula

• 1 large non-stick skillet

Instructions:

• Chop onions (and garlic, if using fresh)

• Wash and chop collard greens

• Melt butter in stockpot/dutch oven over medium heat

• Once melted, add onions and garlic and cook on low to medium heat until onions are translucent and garlic is fragrant

• Add collard greens and honey to pot, stir, and cook on low for 15 to 20 minutes

• Add broth (or water) and chicken bouillon and bring to a simmer until liquids have evaporated to your liking (less time, if you want more broth in your dish). This can take anywhere from 20 minutes to an hour and a half depending on your preferences.

• While the greens are simmering, heat olive oil on low to medium heat and add sausages. Cook to your liking and set them aside.

• Once the greens are finished, add in your sausages along with the red pepper flakes & salt and pepper to taste.

• Remove from heat, let cool, and enjoy!