From Eating Well
1/2 cup prepared barbecue sauce
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), stems removed, chopped
9 ounces cooked chicken sausage links, halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed, drained
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 cook until lightly browned, about 5 minutes. Add collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring 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 5 minutes.
NUTRITION INFORMATION: Per serving: 444 calories; 8 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 66 g carbohydrate; 28 g protein; 14 g fiber; 653 mg sodium; 987 mg potassium.
Nutrition bonus: Folate (61% daily value), Vitamin A (50% dv), Vitamin C (35% dv), Magnesium (33% dv), Iron (23% dv).