This is Sensei Mike, we eat very low carb at our house. This is a recipe I came up with one night when I was trying to use just items I had in my fridge.
- 4 strips bacon – diced
- 1.lbs bulk sausage
- 1 lg. onion half diced and half sliced
- 4 cloves garlic – smashed or diced
- 2 Tbs.olive oil
- .5 Tbs. red pepper flakes
- 1 – 12 to 16 oz.bag frozen collard greens
- .75 cup chicken broth
In a large pan cook bacon till almost done but not browned. Add onion and garlic and red pepper flakes and cook till onion is translucent. Add olive oil as fluid in pan evaporates. Just before onion starts to brown add sausage and cook stirring to break up. When sausage is no longer pink add collard greens and chicken broth. Cook over medium heat till broth bubbles and reduce heat to low, cover and cook 30 to 45 minutes. If its too soupy cook off some of the broth.