Sunday Brunch

One of my favorite things to do with greens is a simple sauté that takes about 15 minutes to make and is a complete meal.  Since I still had most of the bunch of collards from last week's delivery I decided to do one of these meals for brunch after church today.  I've done these types of greens and beans dishes before (see Spicy Black Beans and Kale), but the great thing about this particular sauté is that anything goes.  Don't have white beans?  Use any canned beans you have.  Don't have or like vegan sausage?  Use whatever "meat" source you prefer - regular sausage, cooked chicken, even a second type of bean.  Don't have shallots?  Use any onion you have.  Any type of greens will work just fine too - kale, spinach, swiss chard.  Even the vegetable broth is not a must have - you can even just use water.  To serve more than two just increase the amounts of all the ingredients.  Use your imagination with this one.  Really no ingredient is out of the question.  Experiment with it and add what you like.  That's part of the fun - it can be different every time! 

Beans and Greens Brunch

Serves 2

1 small shallot, chopped

2-3 cloves of garlic, minced

1/4 cup vegetable broth

1 bunch CRO collard greens, rinsed and center stalk removed

1 can white cannellini beans, drained and rinsed

2 vegan sausages, cut up into half moons

3 small CRO potatoes

Salt, Pepper to taste

Place potatoes in a small saucepan, cover with water and bring to a boil.  Simmer potatoes about 15 minutes until fork tender.  While the potatoes cook, chop the shallots, garlic and collard greens (into bite sized pieces).  When potatoes are done, remove from the water with a slotted spoon to a cutting board.  When cool enough to handle, slice potatoes into half moons.  

Heat the vegetable broth in a large frying pan.  Add the shallots and garlic and sauté 1 minutes.  Add the greens to the pan and stir.  Cook until greens begin to wilt then add the sausage, beans, and potatoes.  Cover, lower heat to medium low, and cook about 5 minutes more until the greens are tender and everything is heated through.  Serve at once.