Ingredients
1/2 cup prepared
barbecue sauce, (I used Sweet Baby Rays)
1/2 cup light beer (or water)
2 tablespoons
ketchup
1 tablespoon
molasses optional
1/4 teas chili power, cumin, thyme, garlic, smoked paprika and pepper, to taste
1 tablespoon olive
oil
1 medium onion,
chopped
4 cups chopped
collard greens or kale, (about 10 ounces), tough stems removed
1# cooked sausage
2 15-ounce cans
great northern, black beans or navy beans, rinsed
Preparation
Whisk barbecue
sauce, molasses, beer, ketchup and spices 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.
or
just tossed it all in a sprayed baking dish and baked it at 375 for about 20
minutes. It carmelizes things a bit...
