Best 4 Sunnys Sausage Creamed Collards Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of Southern cuisine, few dishes evoke the essence of comfort and tradition quite like Sunny's Sausage Creamed Collards. This delectable dish, a harmonious blend of smoky sausage, tender collard greens, and a creamy, flavorful sauce, has been passed down through generations, holding a cherished place in the hearts of food enthusiasts.

In this article, we embark on a culinary journey, exploring the secrets behind this beloved recipe. We delve into the art of selecting the finest ingredients, from the perfect sausage to the freshest collard greens. We provide step-by-step instructions, ensuring that even novice cooks can recreate this dish with confidence.

But our exploration doesn't stop there. We also venture into the realm of variations, offering creative twists on this classic recipe. From the addition of spicy peppers to the incorporation of different types of greens, we provide inspiration for those seeking to expand their culinary horizons.

Whether you're a seasoned cook or just starting your culinary adventure, this article has something for everyone. So, prepare to be tantalized as we unveil the secrets of Sunny's Sausage Creamed Collards and its delightful variations. Let's embark on this flavorful journey together!

Let's cook with our recipes!

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS



Sunny's Sweet 'n Sour Garden Collards image

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 slices bacon, cut into small pieces
1 medium onion, chopped
1 bunch collards, trimmed, ribs discarded and thinly sliced
4 sun-dried tomatoes, chopped
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS



Chicken Sausage and Collard Stuffed Shells image

Savory chicken sausage, tender collard greens and an herb ricotta cheese mixture are loaded into tender pasta shells, topped with roasted garlic sauce and cheese and baked to bubbly perfection! This is a Cajun twist on an Italian dish the entire family will love.

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound mild or hot Italian chicken sausage, casings removed
2 1/2 cups ricotta
1/3 cup grated Parmesan, plus more for serving
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 large egg yolk
One 12-ounce box jumbo pasta shells (about 34 shells)
1 bunch collard greens, stemmed and sliced into ribbons
3 cloves garlic, minced
Nonstick cooking spray, for the baking dish
One 24-ounce jar roasted garlic pasta sauce
One 8-ounce package shredded mozzarella cheese
Chopped fresh parsley, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil.
  • Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
  • In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
  • Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
  • In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
  • In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
  • Preheat the oven to 350 degrees F.
  • When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
  • Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
  • Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.

KING'S GREENS



King's Greens image

Provided by Sunny Anderson

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons vegetable oil
1 cup chopped onion
1 ham hock
2 cloves garlic, chopped
2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons
4 cups chicken stock
2 cups water
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS



Vegetarian

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Tips:

  • Use fresh collard greens for the best flavor and texture.
  • If the collard greens are large, you can cut them into smaller pieces before cooking.
  • Rinse the collard greens thoroughly before cooking to remove any dirt or debris.
  • Add a ham hock or smoked turkey neck to the pot for extra flavor.
  • Season the collard greens with salt, pepper, and red pepper flakes to taste.
  • Serve the collard greens with cornbread, rice, or mashed potatoes.

Conclusion:

Sunny's Sausage Creamed Collards is a delicious and easy-to-make dish that is perfect for a weeknight meal. The collard greens are cooked in a creamy sauce with sausage, onions, and garlic, and they are seasoned with salt, pepper, and red pepper flakes. This dish is sure to be a hit with your family and friends.

Related Topics