Rating: 3.6 stars
35 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2

You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

Everyday Food, December 2005

Gallery

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)

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  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Cook's Notes

If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.

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Reviews (7)

35 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/07/2013
HOLY THE HORSES! This is ahhhh-mazing. I live in the mountains and during the winter cooler months soups are a regular staple. I tried this and had 2 bowls tonight, I'm stuffed. Its now part of a regular rotation. What I did different and was similar to previous poster, please don't buy frozen bulk sausage. But some good fresh kind, I bought Cajun at farmers market. I also bought fresh organic collard Greens. Not frozen. I added 2 cups water and 2 cups chicken broth. Topped with cheese and bread
Rating: Unrated
09/21/2013
This is a staple at our house in cooler months. I NEVER use frozen sausage product, always a pound of fresh from our local organic grocery store. Sometimes mild Italian, sometimes hot sausage. Fresh kale in place of frozen collards. Organic chicken broth added or substituted for half the water. Think Olive Garden's 'zuppa tuscana' but without the potato, less sodium, and healthier-feeling afterwards. Add Parmesan and toasted garlic french rounds to serve. Our 6-year-old loves this too!
Rating: Unrated
01/18/2012
This was great! Lots of flavor and a really good texture. The soup came out thick...not tons of broth...but I like it this way.
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Rating: Unrated
01/10/2011
This has been a "go to" recipe of mine for years! I use frozen turnip greens (milder) and house-made (by my local grocer) green onion sausage which I remove from the casings. Everyone in my family loves it
Rating: Unrated
01/19/2010
I made this yesterday, so good! I used fresh kale and chicken stock instead of water. Eating it for lunch!
Rating: Unrated
12/02/2009
Delicious... they don't have frozen kale in the northwest so I used frozen spinach instead. So good...
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Rating: Unrated
01/01/2009
Good New Year's Day meal and hearty winter fare. I used hot Italian turkey sausage and added some red pepper flakes to turn up the heat.