Collard Greens with Kielbasa Recipe

How to make it

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• Kale, mustard, or turnip greens can be substituted for the collard greens.
• Table salt
• 2 pounds collard greens , washed, stalks discarded, and leaves coarsely chopped
• 4 ounces kielbasa sausage , diced
• 2 tablespoons butter (if needed)
• 1/2 onion , chopped fine
• 2 cloves garlic , minced
• 1/4 cup low-sodium chicken broth
• 2 teaspoons cider vinegar
• Ground black pepper
• 1. Bring 2 quarts water and 1 1/2 teaspoons salt to a boil in a large pot. Stir in the collard greens and cook until wilted and tender, about 10 minutes. Drain the greens into a colander and rinse until cool. Working with one handful at a time, squeeze any excess water from the greens.
• 2. Fry the kielbasa in a 12-inch skillet over medium heat until crisp, about 8 minutes. Transfer the kielbasa to a paper-towel-lined plate, leaving the fat behind in the pan (you should have about 2 tablespoons; if not, substitute butter for the missing kielbasa fat).
• 3. Add the onion to the skillet and return to medium heat until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the squeezed greens, coating them with the fat. Stir in the broth, cover, and cook until the greens are heated through, about 2 minutes. Uncover and simmer as needed until the liquid has thickened, about 3 minutes. Off the heat, sprinkle with the vinegar and kielbasa. Season with salt and pepper to taste.