Black cabbage with sausage
Instructions
Thoroughly wash the Collard Greens, separate the leaves and lessarlo, then leave it to drain and, paste flaps. Brown the sausages in a little oil, bucherellandole to drain the fat; remove them and in the same pan, add the garlic, sauté, combine the cabbage, salt and pepper. Cook slowly with a little broth. Toward end of cooking sausages and bring together the seasoning with the cabbage for 10 minutes.
Ingredients and dosing for 4 persons
- 1000 g of black cabbage
- 4 sausages
- 2 cloves of garlic
- Little of olive oil extra virgin
- Little of vegetable broth
- Salt
- Pepper