Adapted by Farmer Dave’s from Kalyn’s Kitchen
- 1 cup uncooked dried beans of any type, soaked overnight (You could substitute 1 can of beans)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 4-5 links hot turkey or pork Italian Sausage (you could also use vegetarian sausage, if you’d like. You may need more oil for browning the veggie sausages.)
- 1-2 tsp. oil, for browning sausage
- 1 bunch collard greens, kale, or swiss chard, cut into ribbons and washed
- 1/2 cup bean cooking liquid (or water plus liquid from canned beans if using canned) – or possibly more if your crockpot is large.
- 1 tsp. finely minced fresh garlic
- Parmesan cheese for serving, if desired
Put beans in small saucepan with garlic powder, onion powder, and enough water to cover. Cook for about 30 minutes, or until beans are nearly done but still have a little bite. Drain, saving 1/2 cup of the cooking water. (Fresh cooked beans are by far better, but if you forget to soak some, use a can of kidney beans, white beans, or pinto beans and save 1/2 cup of water when you rinse them.)
While beans cook, brown sausage well in frying pan, adding a little olive oil for turkey sausage. The crock pot kind of removes the color from browned foods, so let them get very, very brown. When sausages are nicely browned, remove from pan, cool enough to handle, and cut into slices.
Cut stems off collard greens, cut into ribbons crosswise, then cut the long ribbons into 2-3 pieces and rinse. Place collard greens in bottom of crock pot. Pour 1/2 cup bean cooking liquid into pan where you cooked the sausage, add fresh garlic, and cook 2-3 minutes to deglaze pan. Put beans in crock pot, top with sausage, and pour deglazing liquid from pan over.
Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft and flavors are well-combined. Serve hot, with Parmesan cheese if desired. Enjoy! Makes 4-6 servings.