Beans, Greens And Sausage (Crock-Pot)

1. 1

   Tear the greens into large pieces, wash under running water to clean well, drain.

2. 2

   Preheat a heavy skillet with olive oil, add onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeno peppers.

3. 3

   Place the cooked onions in the bottom of the crock-pot, add the drained greens, crushed red pepper and water.

4. 4

   In the same skillet used for the onion, lightly brown the sliced sausage and place on top of the greens.

5. 5

   Cook on low for 3 hours. Stir in drained beans and continue to cook for addition 1 to 2 hours or until greens are tender.

6. 6

   In 2-quart saucepan, combine the polenta and cold water with wire whisk. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover; simmer 10 minutes, stirring occasionally.

7. 7

   Divide the polenta between serving bowls, spoon the cooked greens and sausage over and drizzle with balsamic vinegar if desired.

* Per serving · 4 servings · Values may vary.