1 large bunch (about 1 1/2 pounds) collard greens 1 large onion, chopped 1 large red bell pepper, seeded and diced 3/4 pound fully cooked andouille sausage, divided (see note) If using stone-ground ...
We may receive a commission on purchases made from links. Venture too far out of the Southern U.S. and grits quickly disappear from restaurant menus and grocery store shelves alike, but for a ...
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