Time to table: 40 minutes prep, 6 hours cook time
Modifications: We used ground andouille sausage instead of links because that’s all we could get at the grocery store. Not a big difference. We also topped ours with parmesan and added some garlic. Looking at the recipe now, I also realize that I forgot to use the red wine vinegar, whoops.
Servings: 8 adult meals
Annie: Like/Dislike (didn’t eat it at dinner, but then ate some for lunch next day)
Notes: If we make this again I would saute the collard greens as the slow cooker doesn’t seem to soften them up enough. Other than that this was a tasty meal that gave us tons of leftovers for work lunches next week. It was a little spicy for Annie I think, when I gave it to her for lunch the next day I added some yogurt and that seemed to help.
One Response to White bean soup with andouille and collards