Smoked Sausage and Sweet Plantain Skillet with Collards

Name: Smoked Sausage and Sweet Plantain Skillet with Collards
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 2 pound smoked sausage (pre-cooked, such as kielbasa or andouille, sliced into 1/2-inch rounds); 4 ripe plantains (ripe (yellow with black spots), peeled and sliced 1/2-inch thick on the diagonal); 3 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 3 clove garlic (minced); 0.5 teaspoon black pepper; 1.5 teaspoon kosher salt; 2 package collard greens (pre-washed and chopped); 0.5 cup chicken broth; 2 tablespoon red wine vinegar; 2 tablespoon fresh lime juice

A flavorful and robust skillet dinner combining slices of savory smoked sausage and caramelized sweet plantains, served with quickly cooked collard greens seasoned with garlic.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Haitian
Difficulty: Easy
Cost: $2.82/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free

Ingredients

2 pound smoked sausage (pre-cooked, such as kielbasa or andouille, sliced into 1/2-inch rounds)
4 ripe plantains (ripe (yellow with black spots), peeled and sliced 1/2-inch thick on the diagonal)
3 tablespoon olive oil
1 yellow onion (large, thinly sliced)
3 clove garlic (minced)
0.5 teaspoon black pepper
1.5 teaspoon kosher salt
2 package collard greens (pre-washed and chopped)
0.5 cup chicken broth
2 tablespoon red wine vinegar
2 tablespoon fresh lime juice

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced pre-cooked smoked sausage and cook for 5-7 minutes, turning occasionally, until browned and slightly crispy. Remove sausage from skillet and set aside.
Add 1 tablespoon olive oil to the same skillet. Add sliced ripe plantains in a single layer. Cook for 2-3 minutes per side until golden brown and caramelized. Cook in batches if necessary. Remove plantains from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add thinly sliced yellow onion and cook for 2 minutes until softened.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in pre-washed collard greens, chicken broth, red wine vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cover and cook for 3-5 minutes, stirring occasionally, until greens are tender-crisp.
Return the cooked smoked sausage and plantains to the skillet with the collard greens. Stir everything together gently to combine and heat through, about 1-2 minutes.
Remove from heat and stir in fresh lime juice before serving.
Serve immediately.

Notes

Ensure plantains are ripe (mostly black peel) for natural sweetness. Green plantains will not caramelize well. If you prefer less sweetness, use less ripe plantains or skip them altogether.

Nutrition (per serving)

Calories: 586
Protein: 21.2 g
Carbohydrates: 49.2 g
Fat: 33.9 g
Fiber: 10.9 g
Sodium: 1568 mg
Saturated Fat: 9.9 g
Sugar: 18.4 g
Cholesterol: 71 mg