Greens and Beans With Sausage

Greens and Beans With Sausage

5 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

Delicious, healthy, filling, and diabetic-friendly. A refreshingly welcome twist on meat and veggies.


-- Sausage --
16 ounces Smoked Sausage; - in thick slices
1 tablespoon olive oil
1 cups seedless grapes
1/4 cup White wine; - or water
-- Greens & Beans --
2 tablespoons olive oil
1 cup Onion; - diced
3 cloves garlic; - chopped fine
1 teaspoon Red pepper flakes; - to taste
1 bunch Collard greens; - stemed & rough chopped
1/4 cup Chicken broth
12 ounces Garbanzo beans; - one cans, drained
2 tablespoons Balsamic Vinegar; - to taste

Original recipe makes 6



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.

The Sausage:

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.

The Greens:

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.

The Beans:

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.

Verified by SunnyJF
Alert editor   
Calories Per Serving: 352 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Greens and Beans With Sausage

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

jlsmith 1y ago

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 3y ago

This will definitely be in regular circulation at my house. I love the balance of savory and sweet. It was easy to prepare and will be a great springboard for a myriad of combinations. I pretty much stuck to your original ingredient list, but no measuring. I used a spicy chipotle kielbasa that was very tasty. I used Marsala and sherry. I did cook my collards a bit longer because I prefer them just a bit more tender which means they lost their brilliant green color. I am looking forward to trying this recipe with a more delicate green, like spinach or kale that are tender by nature. YUM!
divalicious 6y ago

I was skeptical about using the grapes, but I'm glad I did. They added a wonderfully complex flavor. Definitely a keeper.
streamrdr 9y ago

[I made edits to this recipe.]
promfh 10y ago

This takes a bit of timing to get everything to come out at the same time. But it's worth the extra effort. [I posted this recipe.]
promfh 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free