Recipe of the Month: Beans and Greens

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This recipe comes from SFC’s Education Program, The Happy Kitchen/ La Cocina Alegre®.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1⁄2 jalapeño, seeded and minced
• 1⁄2 pound turkey or chicken sausage, ground or links
• 1, 15-ounce can crushed tomatoes
• 1-1⁄2 cups chicken broth
• 3 cups cooked pinto beans (2, 15-ounce cans, drained and rinsed)
• 1 bunch collard or turnip greens, stemmed and chopped
• 4-5 sprigs cilantro, chopped

Directions

1. In a large skillet over medium heat, heat the oil. Add the onion and sauté for 3 minutes.
2. Add garlic and jalapeño and sauté until soft, another 5 minutes.
3. Add sausage and cook until it is lightly browned, about 5 minutes on each side. If using link sausage, remove sausage from pan, cut into rounds, and place back into pan.
4. Add tomatoes and cook for 1–2 minutes.
5. Add broth, beans, and greens to the pan. Cook at a gentle simmer so that flavors have a chance to blend, making sure greens are still nice and green, about 15 minutes.
6. Remove from heat and add cilantro.