2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 1/2 pounds kielbasa, cut into 2-inch pieces
1 bunch collard greens, tough stems and ribs removed, leaves torn into large pieces (4 cups)
Coarse salt and ground pepper
1 tablespoon cider vinegar
1. In a large skillet, heat oil over medium-high. Add onion and cook until softened, 5 minutes.
2. Add kielbasa and brown for 6 to 8 minutes. Add collard greens, season with salt and pepper, and cook, stirring constantly, until collards are just tender, 7 minutes. Stir in vinegar. Serve with favorite sides.
To roast sweet potatoes: wash sweet potatoes thoroughly and cut into wedges (no need to peel– this is a quick dinner!), dry with a paper towel. Drizzle olive oil, season with salt and pepper. Roast in a preheated 450 F oven for 15-20 minutes, stirring once.
What is your favorite green leafy vegetable, and how do you like to prepare it?
Join the conversation, I’d love to hear your thoughts!