Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) prepared barbecue sauce (see Shopping Tip) , optional 1/2 cup(s) water 1/8 teaspoon(s) salt Freshly ground pepper , to taste 1 tablespoon(s) canola oil 1 medium onion , chopped 4 cup(s) chopped collard greens , (about 10 ounces), tough stems removed 9 ounce(s) boca sausage links , (about 3 links), halved lengthwise and sliced 2 can(s) great northern or navy beans or vegetarian ff baked beans , rinsed (see Note)

Instructions Jump to Ingredients ↑

  1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes. Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.


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