It has a wonderfully complex and flavorful broth that has some body to it. The collard greens cook long enough to almost melt and are so buttery and tender. Add in the creamy beans and chunks of spicy sausage and this is winter warmth in a bowl.
- 2 teaspoons coconut oil
- 2 medium yellow onions, quartered and thinly sliced
- 3 medium cloves garlic, chopped
- ½ pound Spicy Italian Sausage crumbled (can be pork/chicken or turkey just ensure it is gluten free, check for fillers!)
- 1 bay leaf
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fennel seeds
- ¼ teaspoon paprika
- 2 heads collard greens, cleaned, stems removed and chopped into bite sized pieces (you can also use beet greens or kale!)
- 4 cups organic chicken broth
- 6 cups water
- 1 teaspoon of siracha (optional)
- Peel and quarter two medium yellow onions and then thinly slice.
- Chop garlic and crumble sausage out of casings. Wash mushrooms, trim ends and quarter.
- Remove stems from collard greens and cut into bite sized pieces (about 1″ squares).
- Heat a large soup pot over medium heat. Once hot, add coconut oil and then sliced onions.
- Cook onions, stirring occasionally, for 10 to 12 minutes.
- Add garlic and sausage and cook, breaking up sausage with a spoon for 5 minutes.
- Next toss in bay leaf, fennel seeds, paprika, salt and pepper. Cook for 4 to 5 minutes.
- Finally, add collards, broth and water. Raise heat and bring to a boil.
- Once boiling, lower to a simmer and cook, uncovered 60 minutes.
Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!
*Adapted from everydaymaven.com