Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are softened, stirring frequently.
Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Kraft Kitchen Tips!
How to Wash the Collard Greens
Fill clean sink 2/3 full with cold water. Immerse greens, in batches, in water; swish greens gently to remove any grit.
Substitute stemmed fresh kale for the collard greens.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 390 mg
Carbohydrate 11 g
Fibre 6 g
Sugars 3 g
Protein 8 g
8 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.