Ingredients Jump to Instructions ↓

  1. Ingredients 1/2 cup prepared barbecue sauce, (see Shopping Tip) 1/2 cup water 2 tablespoons tomato paste 1 tablespoon molasses 1/8 teaspoon salt Freshly ground pepper, to taste 1 tablespoon canola oil 1 medium onion, chopped 4 cups chopped collard greens, (about 10 ounces), tough stems removed 9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced 2 15-ounce cans great northern or navy 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.


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