Collard Greens can be a bit polarizing! First of all, they are a typically Southern dish and also an acquired taste for some people. And some people just cook the living daylights out of them! (Which is fine if you like them that way.) My family loves Sauteed Garlicky Collard Greens with Sausage. Try it out for a satisfying winter dinner or as part of your Lucky New Year’s Day Menu!
Collard Greens and Black Eyed Peas are a Southern Tradition on New Year’s Day. I’ve lived in the South for 30 years and have grown to look forward to New Year’s Day gatherings even more than New Year’s Eve parties. Everyone eats Black Eyed Peas to bring LUCK in the New Year and Collard Greens to bring MONEY!
Many Collard Greens recipes start with bacon, ham hocks or smoked turkey wings or necks, but my latest favorite is breakfast sausage! It makes the most delicious cooking liquid (called Pot Licker in the South) and it spices up a lot of collards with a relatively low amount of fat and sodium. In fact, I’ve started saving the cooking grease from breakfast sausage because a little bit of it goes a long way in cooking greens like spinach, mustard, greens, turnip greens, kale and collards.
I use half of a 16 oz tube of Spicy Breakfast Sausage but if you want to be decadent use the whole thing! Just make sure and drain off most, but not all of the grease. The amount of red pepper flakes is purely personal; I keep it down to a very small amount but that’s just to keep the boys loving this recipe.
Sauteed Garlicky Collard Greens with Sausage is Quick!
I don’t boil the life out of my Collard Greens; they pretty much go from pot to table in 30 minutes or less. That way, they taste a bit fresh and still have a pretty green color. Try them out and let me know what you think!
This recipe goes really well with cornbread. I make the boxed mix and use canned Black Eyed Peas… gotta cut corners somewhere, right?