Collard Greens with Italian Sausage and Black Eyed Peas
Ingredients
Collards - I used 1 large already prepared collards in the bag. If you buy them un-prepped just cut out the spine and cut into bite size pieces. Remember they shrink as they cook.
Italian Sausage - 1 package of 5-6 ( mild or spicy) I find spicy to give a better taste.
Black Eyed Peas - 2 cans (no need to rinse) *you could also use your favorite bean
Chicken Broth - 4 cup container (or 4 cups of water and a little more chicken bouillon)
Onion - ½ cup minced
Garlic - ¼ cup minced (I always use more)
Optional - Red Pepper Flakes - sprinkle just a bit for spice
Apple Cider Vinegar - ¼ cup
Chicken Bouillon - 1 tablespoon of Better than Boullion or 2 bouillon cubes
How to Cook
There are two processes that you can cook these. One is in the Instant Pot or the Crockpot. I will do both
Both are the same load in. Do Not Stir Yet
Pour in Chicken Broth.
Mix in your bouillon.
Pour in your Collards (they will fill to the top).
Pour in minced Onion.
Pour in minced Garlic.
Pour in your Black Eyed Peas.
Pour in your Apple Cider Vinegar.
Lay your Italian Sausage right on top and push down.
For the Crock Pot
Lay your Italian Sausage on top and push down.
Get Lid on.
High for 6 hours. Low for 8
A few hours in the beginning you can go in and stir this up because it will be all melted down.
About an hour before remove the sausage and break up. It should just fall apart. Stir back in.
For the Instant Pot
Lay your Italian Sausage in and push and push. Needs to be near the fill line on the pot.
Then you can close it up.
Close Vent
Pressure cook for 25 minutes
When finished release pressure.
Remove sausage and break it up and put back in.
Stir everything up.
*** Taste either way you cooked them. Sometimes, it needs a bit of spice, lemon, salt, or even a bit more of chicken bouillon.
I serve mine with a little more hot sauce. I love it with spicy sausage also. Ham or bacon works really well in these also.
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