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Sauteed Collards and Sausages
From The Cumming Harvest
<p>Great main dish served over soft polenta. Delicious with vegan Italian sausages too!</p>Source: Vegan Brunch by Isa Chandra Moskowitz (Entered by Wendy Sundgren)
Serves: Serves 4
Step by Step Instructions
- Preheat a large pan over medium heat. Saute the garlic and shallots in oil for about 3 minutes. Add the sausages and red pepper flakes and saute for another 5 minutes or so, until sausages are lightly browned. It’s ok if they break up a bit; in fact, it’s good if they do.
- Add collards, broth, and soy sauce and use tongs to stir. Cover the pan to get the collards to cook faster and cook for about 5 minutes, stirring occasionally. Once they’ve cooked down, remove the lid, turn the heat up, and use tongs to stir the collards and sausage around for about 3 minutes. The liquid should evaporate significantly. Serve with slices of lemon.
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