Collards with Sausage

I picked what we'd call "a mess of collards" out of my yard (vegetable garden) this morning.  There's something about going outside and getting your hands in the dirt and the sun on your back that makes things make sense.  And even if all the details don't get sorted out in the moment, it clears out some emotional junk that allows more processing space.  Go outside.  And then come in and fix this for supper:

Collards with Sausage

Start with good collards.  The closer they are to having been harvested, the more flavor you’ll have in the pot and they’ll be more tender, too.  This is a “know your farmer” kind of situation.  Not all collards are created equal.

I usually think of using the ratio of 1 bunch of collards for 2-3 people.

Wash the greens two or three times, making sure there’s no grit left.  There’s very little worse than chomping down on a piece of enamel-threatening sand when you’re expecting warm, squishy happiness. 

IMPORTANT: Rip the green leafy part off the stem.  Do not chop the collards whole.  Remove the stem and add to your compost bin.

Cover the bottom of a large pot with olive oil and heat to Med-Hi.

Chop an onion and smash some garlic, add to the oil, cook til soft and translucent. 

Slice some smoked sausage (we use Your Dekalb Farmer’s Market’s Turkey Kielbasa, but even the chardonnay Trader Joe’s chicken sausage will do!), add to the pot and brown.  (1/4 to 1/2 lb per person)

Fill the pot about 1/3 to half way with chicken stock and bring to a boil.  Stir in greens. 

Taste for saltiness.  I find I hardly ever need to add salt, I let the stock and sausage do the work!

SECRET WEAPON:  Add about ½ cup sherry (or tired white wine from the back of the fridge) for every bunch of greens in the pot.

Cook over med to med-low for about an hour.

Coat some sweet potatoes with oil and bake in the oven at 350 for that hour of stovetop cooking and dinner is complete!