Greens and Beans With Sausage
Delicious, healthy, filling, and diabetic-friendly. A refreshingly welcome twist on meat and veggies."Made it with Sweet Italian Sausage, a can of black beans (rinsed), fresh tomatoes and fresh collard greens from the garden. It was fantastic! My teenager thought the grapes were wierd of course so she couldn't get her head wrapped around the great taste, lol. So my pregnant wife and two toddlers devoured every last bit of it. No leftovers this meal! " - soldierkuhner
Yield: 6 Ready in 45 minutes
55 people trying soon
|-- Sausage --|
|16 ouncesSmoked Sausage; - in thick slices|
|1 tablespoonolive oil|
|1 cupsseedless grapes|
|1/4 cupWhite wine; - or water|
|-- Greens & Beans --|
|2 tablespoonsolive oil|
|1 cupOnion; - diced|
|3 clovesgarlic; - chopped fine|
|1 teaspoonRed pepper flakes; - to taste|
|1 bunchCollard greens; - stemed & rough chopped|
|1/4 cupChicken broth|
|12 ouncesGarbanzo beans; - one cans, drained|
|2 tablespoonsBalsamic Vinegar; - to taste|
Greens and Beans With Sausage Preparation
NOTE: Ingredient Flexibility: Almost any type of smoked sausage will work, Beef, venison, turkey, pork, Italian all seem OK. Greens can be collard, mustard, turnip, even dandelion or spinach. Try a mixture of whatever you find fresh at the market. I used garbanzo beans because they were on hand, but cannellinis, fresh limas, snaps, or even blackeyed peas should work as well.
In a large saut pan brown the sausage in olive oil for 3-5 minutes turning the slices at least once. When nicely browned add the grapes and wine. Cover and move to a back burner on medium-low heat.
Get all other ingredients ready to go as things happen quickly in the next steps.
In another sautpan warm the olive oil then add the onions. Saut them until soft then add the garlic and pepper flakes. Cook an additional minutes until it just starts to lightly brown. DO NOT BURN the garlic. Add the greens and toss with the flavored oil to coat them. Toss lightly for 2-3 minutes until the leaves start to wilt.
Add the beans. If you need a bit of moisture add the broth. Toss lightly and cover for another 2-3 minutes. DO NOT OVERCOOK the greens. You'll be tending two pans at this point so pay attention to each one separately.
While the beans are warming, remove the cover from the sausage pan, turn up the heat, and give it a quick stir. You'll need to stir frequently as the juices from the grapes reduces down to a thin syrup-like consistancy. Then shut off the heat.
By now the greens have gone limp but are still bright green and the beans are hot throughout. Shut the heat off now or you'll OVERCOOK the greens.
Mix the sausage and reduced grapes in with the beans & greens.
Serve this up in shallow bowls. Garnish with some fresh greens if you wish.
Drizzle balsamic vinegar on the top of each serving.
Makes 6 (1 cup) servings, each containing an estimated:
Cals: 421, FatCals: 254, TotFat: 28g
SatFat: 10g, PolyFat: 2g, MonoFat: 15g
Chol: 51mg, Na: 1057mg, K: 416mg
TotCarbs: 23g, Fiber: 4g, Sugars: 6g
NetCarbs: 19g, Protein: 15g
Nutrition analysis was based on smoked pork sausage & garbanzo beans. Turkey sausage would reduce some of the fat & salt. Canellini beans are lower in carbs. Feel free to substitute as your diet demands.
Adapted from a recipe in "Cuisine at Home".
This takes a bit of timing to get everything to come out at the same time. But it's worth the extra effort as the results are spectacular.
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