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!
SUNNY'S SWEET 'N SOUR GARDEN COLLARDS
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
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
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
Provided by Sunny Anderson
Categories side-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
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
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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