A hearty, one-pot, weeknight meal.
What you will need
1 Yellow Onion
2 bunches Collard Greens
2 Tbsp Olive Oil
2 tsp Salt
1/4 cup Red Wine Vinegar
2 Tbsp Light Brown Sugar
1 cup Water
1 lb Kielbasa
14 oz. Great Northern Beans
Dijon, optional(Nutritional facts 157 calories, 8.17 g fat, 14.55 g carbohydrates, 7.42 g protein, 12 mg cholesterol, 399 mg sodium)
How to cook
Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.
Pinch each leaf around the stem and tug gently to tear the stem away. The stems can be discarded chopped finely and used along with the leaves. Tear the leaves in half and wash well.
Cook the onion gently in olive oil over medium heat. Stir frequently. A pinch of salt will help soften the onions. Cook until onion is tender and translucent (5-10 minutes).
Add the red wine vinegar.
Add the brown sugar.
Simmer until the liquid is reduced by about half.
Add the washed and de-stemmed collard greens to the pot.
Pour in 1 cup of water. If you've got any broth on hand, use that for a little more flavor.
Put the kielbasa in the pot. It might not fit well, just curl it up.
Put the lid on the pot and reduce the heat to low. Cook for about 20 minutes.
Remove the kielbasa and slice into chunks.
Add the canned beans to the pot. Simmer briefly to reduce the cooking liquid to the desired consistency. I love a little dijon mustard with this dish.