An easy, hearty and comforting recipe to make right in your slow cooker with just 15 minutes of preparation time.
One fresh produce that I have learnt to enjoy after living in Houston for almost 9 years now is collard greens. A staple vegetable in Southern U.S. cuisine, it is often prepared with other similar green leafy vegetables such as mustard greens, spinach, kale and turnip greens in a dish called mixed greens. And it is usually seasoned with smoked and salted meats, which reminds me so much of a traditional Asian dish (Hakka, to be specific), Braised Pork Belly with Preserved Mustard Greens (Mui Choy Kau Yoke).
Braised Pork Belly with Preserved Mustard Greens is not an easy dish to prepare as it is pretty time consuming and I have not been able to find preserved mustard greens here yet. But when I made these Slow Cooked Sausages, Greens and Beans, not only was it quick and easy to prepare, it reminded me so much of that traditional Hakka dish. Moreover, it could be prepared with simple and basic ingredients that are readily available. So, if you enjoy a savory and hearty dish that is easy to make and clean up, this recipe is for you!
Slow Cooked Sausages, Greens and Beans
by Miss Crumbs A Lot, adapted from Kaylyn's Kitchen Recipe Ingredients 10 Fresh Bratwurst Sausages 8 oz Shredded Collard Greens (I used the packaged ones from HEB, so convenient) 1 19 oz can White Cannellini Beans (drained and rinsed) 1 cup Chicken Stock 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Salt 1/2 tsp Black Pepper Powder Cooking Method 1. Place 10 bratwurst sausages on a baking pan and broil on high on the 2nd top rack of the the oven for 10 minutes or until browned. Turn the sausages over once and broil further for another 5 minutes or until browned. 2. Place 8 oz shredded collard greens and 1 19 oz can white cannellini beans in a slow cooker and season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper powder. 3. Place sausages on top of the greens and beans. Pour in 1 cup chicken stock and the juice from the baking tray. 4. Cover and cook on low for 4 hours. Makes 5 servings
5 Comments
3/21/2018 11:34:08 am
My husband might like this. I live in NY and I see brats on sale at trader joes but didnt know how to cook them!
Reply
Courtney
3/21/2018 11:50:04 am
This looks awesome! My family loves greens! Definitely going to try this recipe!
Reply
3/22/2018 08:37:17 am
Looks great! I wonder what the pressure cooker translation would be? (I'm on an Instant Pot kick)
Reply
3/22/2018 09:13:58 pm
This looks like a tasty recipe. I'm going to try and make it this weekend.
Reply
Your comment will be posted after it is approved.
Leave a Reply. |
AuthorA Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer. Categories
All
Miss Crumbs A Lot is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
For more details, please read my Disclosure Policy. |