I made this tonight. Very tasty and didn't cause my meter to read TILT!!

-= Exported from BigOven =-

Greens and Beans With Sausage

Delicious, healthy, filling, and diabetic-friendly. A refreshingly welcome
twist on meat and veggies.

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: American
Main Ingredient: Greens
Categories: Low Sugar, Diabetic, Sauté, Vegetables, Side Dish, Main Dish,
Brunch

-= Ingredients =-
~~ -- Sausage -- ~~
16 ounces Smoked Sausage ; - in thick slices
1 tablespoon Olive oil
1 cups seedless grapes
1/4 cup White wine ; - or water
~~ -- Greens & Beans -- ~~
2 tablespoons Olive oil
1 cup Onion ; - diced
3 cloves garlic ; - chopped fine
1 teaspoon Red pepper flakes ; - to taste
1 bunch Collard greens ; - stemmed & rough chopped
1/4 cup Chicken broth
12 ounces Garbanzo beans ; - one cans, drained
2 tablespoons Balsamic Vinegar ; - to taste

-= Instructions =-
NOTE: Ingredient Flexibility: Almost any type of smoked sausage will work,
Beef, venison, turkey, pork, Italian all seem OK. Greens can be collard,
mustard, turnip, even dandelion or spinach. Try a mixture of whatever you
find fresh at the market. I used garbanzo beans because they were on hand,
but cannellinis, fresh limas, snaps, or even black-eyed peas should work as
well.

The Sausage:
In a large sauté pan brown the sausage in olive oil for 3-5 minutes turning
the slices at least once. When nicely browned add the grapes and wine. Cover
and move to a back burner on medium-low heat.

Get all other ingredients ready to go as things happen quickly in the next
steps.

The Greens:
In another saute pan warm the olive oil then add the onions. Sauté them
until soft then add the garlic and pepper flakes. Cook an additional minutes
until it just starts to lightly brown. DO NOT burn the garlic. Add the
greens and toss with the flavored oil to coat them. Toss lightly for 2-3
minutes until the leaves start to wilt.

The Beans:
Add the beans. If you need a bit of moisture add the broth. Toss lightly and
cover for another 2-3 minutes. DO NOT OVERCOOK the greens. You'll be tending
two pans at this point so pay attention to each one separately.

While the beans are warming, remove the cover from the sausage pan, turn up
the heat, and give it a quick stir. You'll need to stir frequently as the
liquid from the grapes reduces down to a thin syrup-like consistency. Then
shut off the heat.

By now the greens have gone limp but are still bright green and the beans
are hot throughout. Shut the heat off now or you'll OVERCOOK the greens.

Mix the sausage and reduced grapes in with the beans & greens.

Serve this up in shallow bowls. Garnish with some fresh greens if you wish.
Drizzle balsamic vinegar on the top of each serving.

Makes 6 (1½ cup) servings, each containing an estimated:
Cals: 421, FatCals: 254, TotFat: 28g
SatFat: 10g, PolyFat: 2g, MonoFat: 15g
Chol: 51mg, Na: 1057mg, K: 416mg
TotCarbs: 23g, Fiber: 4g, Sugars: 6g
NetCarbs: 19g, Protein: 15g

Nutrition analysis was based on smoked pork sausage & garbanzo beans.
Turkey sausage would reduce some of the fat & salt. Canellini beans are
lower in carbs.
Feel free to substitute as your diet demands.



** Recipe w/ photo at: http://www.bigoven.com/recipe160699**
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org