Red Beans & Rice with Kielbasa and Mustard-Braised Collard Greens

These red beans & rice would also fall into the “semi-homemade” category.  I start by slicing a kielbasa, Polish sausage, or Adouille into bite-sized pieces and sear them in a pan.  In an effort to be more health conscious, I used Turkey Polish sausage this time.  I added a little oil and some crushed red pepper flakes -- since Turkey can be a little less flavorful than a traditional Kielbasa.  But you really can’t tell the difference after the dish is all put together.  There are a lot of bold flavors here to carry it home.

Let the meat get a hard sear on one side and then flip them over.  I use tongs to meticulously get both sides seared.  But you can probably just move them around with a spoon or spatula.  I used a Knorr brand Red Beans & Rice packet next (hence the “semi-homemade” label).  Deglaze the pan with the water, add the packet, and simmer with the lid covered.

The turkey choice is a direct result of my wife’s positive influence on my eating habits.  Another would be her insistence on having some vegetables.  We bought collard greens this time.  Cut the ribs out of the center of them, and wash them.  You will want to pat them dry and shake off any excess water.  Then I put some sliced onions into a pan with olive oil, minced garlic, and salt & pepper.  Add the greens and sauté them until they get soft.  You may want to cover them at first to soften up the leaves.  Then we like to add Dijon mustard and red wine vinegar.  It adds a really nice acidity to balance with the richness of the kielbasa dish.

They can be served together as in this picture, or in separate dishes if you prefer.  If you want to bulk up the beans & rice, you can add a red bell pepper or maybe even some tomatoes.  I like to top mine with some Louisiana hot sauce and serve with corn bread.