| Yield | |
|---|---|
| Source | Everyday Food, December 2005 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Everyday Food, December 2005 |
| Prep time | 45 minutes |
| 12 | Ounce | Italian Sausage |
| 1 | Onion (chopped) | |
| 20 | Ounce | Frozen Collard Greens (chopped) |
| 31 | Ounce | Cannellini Beans (drained, rinsed, and slightly mashed) |
| 1 | Tablespoon | Red Wine Vinegar |
| 1⁄2 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.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. Add water if sausage gets too dark.
2.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.