Ingredients
4-8 Greek Pork Sausages, or Italian
2 Tablespoons Olive Oil
4 Meyer Lemons: 1 sliced into rounds, 3 zested and juiced (about 1/4 cup of Juice)
1 medium to large Yellow Onion, rough chopped
2 medium Carrots, rough chopped or grated
4 Garlic Cloves, minced
1 Bundle Collard Greens, stalks diced and leaves separated
2 15oz cans Black-eyed Peas, drained -or- 1/2 pound prepared from dry*
1 1/4 cups Chicken Stock
1/2 cup Pork Panko, or regular Bread Crumbs
2T-1/4 cup Chopped Fresh Herbs: Oregano, Dill, Mint, Parsley
*I cook 1/2 pound of dry Black-eyed Peas with 2 1/2 cups of water + 1 teaspoon of sea salt in my Instapot. Cook on high pressure for 40 minutes, allowing 10 minutes extra for natural pressure release.
Prepare
Preheat oven to 350.
In a blender, puree 1/2 cup of drained beans with chicken stock and lemon juice, set aside.
Prepare an ice bath in a medium sized bowl.
Bring a pot of water to a boil and add the collard greens leaves. Cook for 3 minutes and immediately transfer to the ice bath.
Remove collard leaves from the ice bath and wring out excess water by rolling up like a wash rag and ringing.
Slice and chopped collard leaves and set aside.
Place an oven safe skillet or other heavy pan over medium heat.
Add olive oil to the hot pan.
Pierce sausages and brown in the prepared pan. Brown slowly over medium heat allowing sausage fat to render out into the pan.
Remove sausages from the pan.
Drain fat drippings from skillet then return 3 Tablespoons of the fat back into the skillet.
Sauté onion, carrot, collard stems and garlic in the pan over medium low heat until soft but not brown (approximately 10-12 minutes).
Cut heat and stir in beans, collard leaves, lemon and lemon zest.
Move mixture to one side of the pan, arrange half of the lemon slices on the bottom of the pan. Cover with the mixture.
Move the mixture to the other side of the pan, arrange the remaining lemon slices on the bottom of the pan. Cover the lemon slices with the mixture.
Pour reserved broth mixture over all.
Nestle sausages into the mixture.
Roast in the oven for 30-40 minutes, until slightly reduced and bubbling.
Remove from oven and set oven broiler to high.
Sprinkle pork panko, or bread crumbs, over all and place under the broiler for 5-7 minutes until browned and crisp.
Sprinkle fresh herbs over all, rest 3-5 minutes and serve.
Optionally, serve with additional lemon wedges for additional lemon flavor.
Makes 6-8 servings
