French-style Creamed Collards with Sweet Italian Sausage

Pomptonian: Creamed dishes typically are made with a French bechamel-like sauce, with hot milk whisked into equal parts of
butter and flour (and seasoned with salt, pepper, and aromatics), then thickened slowly on the stove. This quick
version, an adaptation of a Pomptonian recipe, skips the white sauce preparation in favor of stirring the dairy
ingredients together, then blending into the remaining ingredients and cooking all together. Make it a main dish by
serving over whole wheat pasta, brown rice, or over roasted sweet potato. To make this recipe vegetarian, substitute
sauteed mushrooms, or roasted chickpeas, for the sausage.
Serves 6

Ingredients

• 2 tablespoons olive oil
• 6 ounces sweet or hot Italian sausage
• 1⁄3 cup chopped red onion
• 3 cloves garlic, smashed
• 6 tablespoons sour cream or plain Greek yogurt
• 2 tablespoons whole milk
• 2 teaspoons flour
• 1 teaspoon Sriracha chili sauce or to taste
• 6 cups chopped collard greens, blanched and drained
• Salt
• Freshly ground black pepper

Directions

1. In a large pot over medium heat, saute sausage and chopped red onion in olive oil until sausage is cooked. Stir in
   garlic and cook until aromatic.
2. Meanwhile, in a small bowl, stir together sour cream, whole milk, Sriracha sauce, and salt and pepper to taste.
   Sift flour over and stir briskly until homogenous.
3. Add cream mixture to pork mixture, then stir in chopped and blanched collards. Cover and cook at medium-low
   for about 20 minutes, stirring occasionally. Taste and adjust seasonings.

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