If my mother-in-law Fannie were alive today, she’d be 101 years old. She learned to cook in the wilds of Magoffin County, Kentucky, with no electricity or running water. She was a master cook who could make hog’s head as tasty as fried chicken. Many of her recipes are lost, as she hadn’t relied on written recipes for years before her passing. I think of the following recipe as a fast way to bring a touch of Kentucky to our dinner table in Ohio, and I hope that Fannie would approve of its flavor if not its convenience.
As with most of my recipes, there is flexibility in this one for changes. I’ve tried this recipe with kale or spinach instead of collard greens, with good results. Different beans may be used as well. Feel free to lower the salt content through using reduced sodium broth, etc.
- 1 lb bulk breakfast sausage, such as Bob Evans Original Roll Sausage
- 1 cup beef broth
- 1 lb collard greens, chopped, or 2 14 oz cans collard greens, drained
- 1 15.5 oz can pinto beans, drained
- 1/4 t garlic powder
- 1 t dried oregano
- 1 T white vinegar
Crumble and brown sausage in a dutch oven. Add beef broth and bring to a boil. If using fresh greens, gradually add greens to pot and stir gently until wilted. If relying on canned greens instead, just stir them into the pot. Next add the beans, garlic powder and oregano. Simmer covered until the greens are tender and add vinegar.
Serve with cornbread.