I used the bagged collards today that I posted about earlier. Started with coupoe handfuls of brown lentils, couple chipoltles en adpbo and water. As they started to soften I added Andouille sausage, and then stated to layer in the collards, adding water, coconut milk and chicken powder/salt gently. The collards had been machine cut I think and ribs not taken off. I added a fat green onion - new product Ralphs/Kroger brought in. The lentils created a nice gravy and the bit of chew in the greens works for me Very tasty and comforting.
