What's This?
Serving size 4
Total Time


½ cup prepared barbecue sauce (see Shopping Tip)½ cup water2 Tbsp tomato paste1 Tbsp molasses⅛ tsp salt freshly ground pepper to taste1 Tbsp canola oil1 medium onion, chopped4 cup chopped collard greens (about 10 ounces), tough stems removed9 oz cooked chicken sausage links (about 3 links), halved lengthwise and sliced2 15-ounce cans great northern or navy beans, rinsed (see Note)


1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.

2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.

3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Shopping tip: Check the sodium of your favorite barbecue sauce--some can be quite high. This recipe was developed with a sauce containing 240 mg sodium per 2-tablespoon serving.

Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 444 12%
  • Calories from fat 72 5%
  • Total Fat 8gm 15%
  • Saturated Fat 1gm 27%
  • Monounsaturated Fat 2gm 22%
  • Sodium 653mg
  • Total Carbohydrates 66gm
  • Fiber 14gm
  • Protein 28gm
  • Cholesterol 45mg 14%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Chicken, Vegetable, Sausage, Bean & Legume, American, Southern & Soul, Easy, One-Dish, 30 Minute, Quick, Skillet, Entertaining

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