1 ½ lbs greens (mustard greens, kale, chard, etc.), washed, stemmed, chopped
4 garlic cloves, chopped
1 ½ lbs Italian sausage or chorizo
2 tablespoons olive oil
1 15-oz can red beans, drained and rinsed
2 tablespoons cider vinegar
Salt and pepper to taste
Poke sausages and cook, turning occasionally, under a broiler until browned, about 10 minutes. While sausage is cooking, heat oil in a large skillet over medium-high heat and add greens, garlic, and about a half cup of water. Toss to mix, cover, and cook until greens are tender, about 10 minutes. Stir in beans and vinegar and cook until heated through. Serve with sausages.