These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Sauteed Collards and Sausages

From The Cumming Harvest - Closed

<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

2 tablespoons olive oil
6 garlic cloves, minced
2 shallots, finely chopped (about 1/4 cup)
2 homemade or store bought sausages, chopped (vegan or not!)
Generous pinch red pepper flakes
1 bunch collards, chopped, rough stems removed
1/4 cup vegetable broth
1 tablespoon soy sauce
Lemon slices to serve

Step by Step Instructions
  1. 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.
  2. 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.