Tom’s Award Winning Beans & Greens

2 Cans of Low Sodium White Beans
1 Lb of Mild or Hot Italian Sausage
1 Cup of Chopped Collard Greens
1 Cup of Chopped Onion
2 Cloves of Minced Garlic
1 box of Low Sodium Chicken Stock
1/2 Cup of Sugar

To begin making this easy and delicious soup, start by adding the beans to your slow cooker, which is set to Low. On the stove top, cook the sausage until almost cooked through and then add to crock pot with the beans. In the drippings of the sausage, cook the onions and garlic until translucent. Add the onions and garlic to the crock pot. Add the chicken stock and collard greens at this time. Add the sugar, which will combat the bitterness of the greens.

Cook on Low for 4-6 hours or until greens have cooked down. This soup is that easy! Feel free to serve with a sliced baguette.

This recipe was told to us by Tom from Nashville, a wonderful winemaker at Martin Ray Winery in Sebastopol, CA.

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