Creamed Collard Greens with Kielbasa

Creamed Collard Greens with Kielbasa

Serves 4 to 6

Tangy and comforting, these sautéed collard greens are rich with fresh fromage blanc and tender onions, and topped with savory turkey kielbasa.

  • 1 (8-ounce) tub fromage blanc
  • 1 tablespoon extra-virgin olive oil
  • 1 (12-ounce) package Wellshire Turkey Kielbasa, cut into 4 pieces and quartered lengthwise
  • 1 small yellow onion, quartered and thinly sliced
  • 2 bunches collard greens, ribs removed and leaves roughly chopped
  • 1/4 teaspoon fine sea salt
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Transfer fromage blanc to a medium bowl and set aside at room temperature. Heat oil in a large skillet over medium heat. Add kielbasa and cook, stirring occasionally, until browned, about 10 minutes; transfer to a plate. Return the skillet to the heat, add onions and cook, stirring often, until golden, 5 to 7 minutes. Add greens, salt and 1/4 cup water; cover and cook, tossing once or twice, until very tender, about 10 minutes more. Using tongs, transfer greens to a large bowl, leaving residual liquid in the skillet. (You’ll need at least 1/4 cup, so add more water, if needed.) Whisk to scrape up any browned bits and to make sure liquid is very hot, and then slowly whisk hot liquid into fromage blanc to make a sauce. Gently stir sauce into collard greens, transfer to plates top with kielbasa and serve.

Nutritional Info: 
Per Serving:200 calories (90 from fat), 10g total fat, 2g saturated fat, 50mg cholesterol, 720mg sodium, 7g carbohydrate (2g dietary fiber, 2g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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