New This Month

Bratwurst with Collards and Rice


Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 1/2 cups long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 1/2 pounds smoked bratwurst or kielbasa, cut into 2-inch pieces
  • 1 bunch collard greens, tough stems and ribs removed, leaves torn into large pieces (4 cups)
  • Coarse salt and ground pepper
  • 1 tablespoon cider vinegar


  1. Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add bratwurst and cook, stirring often, until browned, 6 to 8 minutes. Add collards, season with salt and pepper, and cook, stirring constantly, until collards are just tender, 7 minutes. Stir in vinegar and serve with rice.

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