Collard greens with white beans and sausage

In a large pot, combine the soaked beans, halved onion, carrot, thyme, rosemary, and bay leaf. Cover with 1500 ml of water and add the vegetable stock cube. Bring to a boil, then reduce heat and simmer for 30 minutes until beans are nearly tender.

Ingredients

475 mL of Broad Beans

1½ L of Water

1 piece of Onion

1 piece of Carrots

5 mL of Thyme

5 mL of Rosemary

2 pieces of Bay Leaf

28½ g of Vegetable Stock Cube

Equipment

Pot

Drain the beans, reserving the cooking liquid. Discard the onion halves, carrot, and herbs.

Ingredients

15 mL of Broad Beans

15 mL of Onion

15 mL of Carrots

Equipment

Colander

In the same pot, heat butter and olive oil over medium-high heat. Sauté the sliced onion and garlic for 6 minutes until softened.

Ingredients

1 piece of Onion

15 mL of Butter

15 mL of Olive Oil

3 cloves of Garlic

Equipment

Pot

Add the collard greens to the pot and cook, tossing frequently, until they begin to wilt.

Ingredients

450 g of Collard Greens

Equipment

Pot

Pour in half of the reserved bean cooking liquid, cover, and simmer over low heat until the collards are tender, approximately 50 minutes.

Ingredients

15 mL of Collard Greens

Equipment

Pot

Stir in the cooked beans, sausage, and the remaining bean cooking liquid. Continue to cook for 15 minutes to meld the flavors.

Ingredients

475 mL of Broad Beans

450 g of Sausage

Equipment

Pot

Remove from heat and stir in the lime zest and fresh lime juice. Season to taste with black pepper before serving.

Ingredients

5 mL of Lime Zest

30 mL of Lime Juice

2½ mL of Black Pepper

Equipment

Pot