Menu Enter a recipe name, ingredient, keyword...


Stew, Sausage and Collard Greens


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 pound mild sausage links, casings removed
  • 1 cup chopped leek (from 1 leek)
  • 4 cups unsalted chicken stock
  • 8 ounces chopped fresh collard greens
  • 1 tablespoon chopped garlic (2 to 3 garlic cloves)
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper
  • 3 cups cooked ditalini pasta (about 1 1/2 cups uncooked)
  • 1/4 cup heavy cream



Step 1

Cook sausage in a large skillet over medium, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek, and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, chopped leek, and pan drippings to a 6-quart slow cooker. Add stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked pasta and heavy cream just before serving.


You'll also love

Review this recipe

Portugal - Potato and Chorizo Orecchiette With Spicy Sausage