Kielbasa And Collards

1. 1

   Cut kielbasa in 2 inch pieces.

2. 2

   Clean, trim, and chop collards.

3. 3

   Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.

4. 4

   Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.

5. 5

   Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.

6. 6

   Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

* Per serving · 4 servings · Values may vary.

No additional tips available.