From Eating Well Magazine
1/2 cup 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, tough stems removed
4 chicken sausage links, halved lengthwise and sliced
2 15-oz 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.
Serve with coleslaw and cornbread.