Beans Greens And Sausage Crock Pot Recipe

Ingredients for Beans Greens And Sausage Crock Pot

• 1 bunch collard greens (or similar)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• Garlic Cloves
• Jalapeno Peppers
• Crushed Red Pepper Flakes
• Smoked Sausage
• White Beans
• 1 cup water
• Salt And Pepper
• balsamic vinegar (optional)
• 1 cup polenta
• 1 1/2 cups cold water
• 2 cups boiling water

How to Make Beans Greens And Sausage Crock Pot

1. Tear 1 bunch of collard greens (or similar) into large pieces. Wash thoroughly under running water and drain well.
2. Preheat a heavy skillet over medium heat with 1 tablespoon of olive oil. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
3. Cook, stirring frequently, until onions are lightly browned (about 5 minutes). Stir in 1-2 minced jalapeño peppers (adjust to taste).
4. 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.
5. 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.
6. Cook on low for 3 hours.
7. 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.
8. 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.
9. Gradually whisk in 2 cups of boiling water.
10. Cook over medium-high heat, stirring constantly, until the mixture thickens and boils.
11. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
12. Divide the polenta among serving bowls. Spoon the cooked greens and sausage over the polenta and drizzle with balsamic vinegar to taste.