This recipe was requested by one of the viewers of my web pages. I am happy to provide it. I hope that you enjoy it Kathy. To make them Veggie Collards, I would just leave out the Hot Links and if you don't want to use chicken broth, vegetable broth should work.
You might want to add some more of your favorite seasonings for more flavor as well.

THE INGREDIENTS

1 package of Hillshire Pork or Beef Hot Links
3/4 to 1 lb. Collard Greens
2 tablespoons Olive Oil
2 large Yellow Onions, chopped
3 or 4 White Potatoes, (1 to 1 1/4 lbs.) peeled and thinly sliced
3 or 4 cloves Garlic, finely minced
5 cups Chicken Broth
Salt and Black Pepper, to taste
Extra-Virgin Olive Oil for serving

Cooking the Greens:

1. Using a saucepan large enough to hold all of the links, fill with water to about three-quarters full. Bring to boil over high heat. Prick the links with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the links to a cutting board and they are cool enough to handle, slice them and set aside. Discard the water.

2. Rinse the greens very well in the sink filled with cold water. Do this several times if necessary to ensure that they are very clean. Drain. Now, working in batches, stack the leaves, roll up the stack like a cigar and cut crosswise into very thin strips. Set aside.

3. In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often until slightly softened about 5 minutes. Add the broth, salt and black pepper. Cover and simmer over low heat until the potatoes are very soft, about 25 minutes.

4. Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pot, add the sliced links and simmer until the links are cooked through about 10 minutes. Add the greens, stir well and simmer, uncovered, stirring occasionally for about 10 minutes. Cook longer if necessary but try not to overcook. The green should be bright green and slightly crunchy. Adjust the salt and pepper seasoning.

5. When ready to serve, drizzle a little extra virgin olive oil over the greens. I like to sprinkle a little Seasoned Rice Vinegar over the greens as well.

Nutritional Information Per Serving: 6 Servings

Calories: 466   Carbohydrates: 77 gm   Fat: 18 gm   Cholesterol: 27 gm
Protein: 30 gm   Sodium: 1756 mg   Fiber: 11 gm   Calcium: 209 mg
Iron: 4 mg   Vitamin A: 2890 IU   Vitamin C: 56 mg
Percentage of Calories from Fat: 27%
Percentage of Calories from Protein: 20%
Percentage of Calories from Carbohydrates: 52%

These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.