Ingredients:
1 bunch of collard greens (could use kale)
- washed, dried, and cut into small pieces
4 potatoes
- washed, leave skins on and cut into 1/4 inch slices
1 teaspoon of minced garlic
4 cups of water
2 chicken bullion cubes
1 yellow onion
- cubed
1/2 - 1 cup of heavy cream (I use fat free 1/2 and 1/2)
6 slices of turkey bacon
5 large links of sausage (Johnsonville spicy Italian)
- cooked at 350, then cut into small pieces
STEP ONE: cook sausage - on a cookie sheet with water covering the bottom of the pan
STEP TWO: cut onion and cook in deep skillet/pan with bacon until bacon is done and onions are clear
STEP THREE: remove bacon (once cooked) and tear into small pieces and set aside
STEP FOUR: add minced garlic, stir and cook for a couple of minutes
STEP FIVE: add water and bullion cubes
STEP SIX: add sliced potatoes and simmer for 15 minutes
STEP SEVEN: add sliced greens, crumbled bacon and sausage
STEP EIGHT: add cream and simmer (make sure greens are really soft - collard greens can take up to 45 minutes to soften whereas kale takes far less). I let it simmer a long time and I had to add some milk later on.
