Best 4 Kielbasa And Collards Recipes
**Discover a hearty and flavorful fusion of Polish and Southern cuisine with our Kielbasa and Collards recipe collection. This delectable dish combines the smokiness of kielbasa with the earthy goodness of collard greens, creating a symphony of flavors that will tantalize your taste buds. Explore three unique recipes that showcase the versatility of this classic pairing: a traditional one-pot Kielbasa and Collards stew, a slow-cooked Kielbasa and Collards simmered in a rich tomato-based sauce, and a zesty Kielbasa and Collards stir-fry infused with Asian flavors. Each recipe offers a distinct take on this beloved comfort food, ensuring that you find the perfect match for your culinary preferences.**
Let's cook with our recipes!
COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
PASTA SKILLET WITH KIELBASA
Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!
Provided by karendellovo
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil for pasta.
- Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
- Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
- Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 66.2 g, Cholesterol 66.6 mg, Fat 30.2 g, Fiber 4.9 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 1083.8 mg, Sugar 8.5 g
HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)
Categories Bean Herb Onion Pork High Fiber New Year's Day New Year's Eve Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Quick-soak black-eyed peas.
- Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
- In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
- Serve Hoppin' John spooned over rice.
KIELBASA
It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.
Provided by sal
Categories World Cuisine Recipes European Eastern European Polish
Time 13h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
- Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.
Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Cholesterol 38.7 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 614 mg, Sugar 1.1 g
Tips:
- Choose the right type of kielbasa: There are many different types of kielbasa available, so it's important to choose one that will work well in this dish. A good option is a smoked kielbasa, which will add a lot of flavor to the collards.
- Trim the collard greens properly: Collard greens can be tough, so it's important to trim them properly before cooking. Remove the tough stems from the leaves and then chop the leaves into bite-sized pieces.
- Don't overcook the collard greens: Collard greens can quickly become overcooked, so it's important to cook them just until they are tender. Overcooked collard greens will be mushy and unpleasant to eat.
- Add a little vinegar to the collard greens: Vinegar helps to brighten the flavor of the collard greens and cut through the fattiness of the kielbasa. Add a splash of vinegar to the pot when you're cooking the collard greens.
- Serve the kielbasa and collards with your favorite sides: Kielbasa and collards is a hearty and flavorful dish that can be served with a variety of sides. Some popular options include mashed potatoes, cornbread, and green beans.
Conclusion:
Kielbasa and collards is a classic Southern dish that is easy to make and packed with flavor. The smoky kielbasa and tender collard greens are a perfect combination, and the dish is sure to be a hit with your family and friends. So next time you're looking for a delicious and comforting meal, give kielbasa and collards a try. You won't be disappointed!
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