Category: Side Dishes

Serves: 8

Ingredients

• ½ cup prepared barbecue sauce
• ½ cup water
• 2 tablespoons tomato paste
• 1 tablespoon agave syrup
• 1/8 teaspoon sea salt
• Freshly ground pepper to taste
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 cups chopped collard greens, tough stems removed
• 5 ounces cooked chicken sausage links, halved lengthwise and sliced
• 2 15-ounce cans great northern or navy beans, rinsed

Directions

1. Whisk barbecue sauce, water, tomato paste, agave, sea salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. 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 3 minutes.

Nutrition Facts

Calories 163, Fat 5.5g, Cholesterol 10mg, Carbohydrate 18g, Protein 14g, Fiber 7g, Sodium 420mg, Potassium 494 mg