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!
We love sweet potatoes around here, I need to try roasting them in the oven what a great idea. This looks like a great week night dinner.