Ingredients for Beans Greens And Sausage Crock Pot
- 1 bunch collard greens
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound Italian sausage, sliced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup water
- pinch of salt and pepper, to taste
- balsamic vinegar, to taste
- 1 cup polenta
- 1 1/2 cups cold water
- 2 cups boiling water
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How to Make Beans Greens And Sausage Crock Pot
- Tear 1 bunch of collard greens (or similar) into large pieces. Wash thoroughly under running water and drain well.
- Preheat a heavy skillet over medium heat with 1 tablespoon of olive oil. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Cook, stirring frequently, until onions are lightly browned (about 5 minutes). Stir in 1-2 minced jalapeño peppers (adjust to taste).
- Transfer the cooked onions to the bottom of your slow cooker. Add the drained greens, 1/2 teaspoon crushed red pepper flakes (or more, to taste), and 1 cup of water.
- In the same skillet, add 1 pound of sliced Italian sausage (or your favorite). Brown lightly over medium heat. Place the browned sausage on top of the greens in the slow cooker.
- Cook on low for 3 hours.
- Stir in 1 (15-ounce) can of drained and rinsed cannellini beans (or your favorite beans). Continue to cook on low for an additional 1-2 hours, or until greens are tender.
- While the beans and greens are cooking, prepare the polenta: In a 2-quart saucepan, whisk together 1 cup polenta, 1 1/2 cups cold water, and a pinch of salt.
- Gradually whisk in 2 cups of boiling water.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and boils.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Divide the polenta among serving bowls. Spoon the cooked greens and sausage over the polenta and drizzle with balsamic vinegar to taste.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
56g
Carbs
17g
