Stewed Collards with Sausage & Quinoa
1 cup quinoa, cooked to package directions
3 Tbsp olive oil
1 sweet onion, chopped
1 Tbsp garlic, minced
1.25 lbs hot Italian turkey sausage, casings removed and crumbled
2 cups diced tomatoes
1 bundle of collards, removed from stems and rough chopped
6 cups reduced sodium chicken stock
Salt to taste
Prepare quinoa according to package directions.
In a large skillet, heat olive oil over medium high heat. Add in onion and garlic and sweat until translucent for about 2-3 minutes. Add in crumbled sausage and cook until it begins to brown. Stir in tomatoes and cook for an additional 4 minutes. Now begin to add your collards, and you'll have to add them in stages to allow them to cook down and make more room for the rest. Once all collards are in the pan and have started to wilt, begin adding chicken stock. Bring to a simmer and reduce heat.
Now at this point you could simmer everything for about 10 minutes, season to taste with salt and serve this as a soup (though if you've made the quinoa, now you have lonely quinoa or you could stir some in to function like a pasta or rice), which I'm sure would be delicious. But to really get all the loveliness and to stew the collards into submission you want to simmer this for a good 50 minutes.
After 50 minutes, stir in your quinoa and allow to cook on low for an additional 10 minutes or until all the liquid is absorbed. Remove from heat and serve.