Spicy Chicken Sausage with Braised Collard Greens and Rice
Spicy Chicken Sausage with Braised Collard Greens and Rice
Ingredients
For the Braised Collard Greens
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 1/2 pounds collard greens, washed, tough stems removed, chopped
- 2 cups chicken broth
- 1/4 cup apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Spicy Chicken Sausage
- 1 pound spicy chicken sausage, cut into 1/2-inch thick rounds
- 1 tablespoon olive oil
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/2 teaspoon kosher salt
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 2
Add 1 tablespoon of olive oil to the pot with the bacon fat (if needed). Add the sliced chicken sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage and set aside with the bacon.
⏱️ 7 min
- 3
Add the diced yellow onion to the same pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the chopped collard greens, chicken broth, apple cider vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes, or until the greens are tender.
⏱️ 30 min
- 5
While the greens are braising, prepare the rice. In a medium saucepan, combine the rinsed long-grain white rice, 3 cups of water, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
⏱️ 20 min
- 6
Once the collard greens are tender, return the cooked chicken sausage and reserved crispy bacon to the pot. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min
- 7
Serve the spicy chicken sausage and braised collard greens over a bed of fluffy white rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Sausage with Braised Collard Greens and Rice
Ingredients
For the Braised Collard Greens
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 1/2 pounds collard greens, washed, tough stems removed, chopped
- 2 cups chicken broth
- 1/4 cup apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Spicy Chicken Sausage
- 1 pound spicy chicken sausage, cut into 1/2-inch thick rounds
- 1 tablespoon olive oil
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/2 teaspoon kosher salt
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 2
Add 1 tablespoon of olive oil to the pot with the bacon fat (if needed). Add the sliced chicken sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage and set aside with the bacon.
⏱️ 7 min - 3
Add the diced yellow onion to the same pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the chopped collard greens, chicken broth, apple cider vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes, or until the greens are tender.
⏱️ 30 min - 5
While the greens are braising, prepare the rice. In a medium saucepan, combine the rinsed long-grain white rice, 3 cups of water, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
⏱️ 20 min - 6
Once the collard greens are tender, return the cooked chicken sausage and reserved crispy bacon to the pot. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min - 7
Serve the spicy chicken sausage and braised collard greens over a bed of fluffy white rice. Enjoy!
⏱️ 1 min