Collard Greens and Kale with Spicy Sausage and Breadcrumbs {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup Schar gluten free baguette torn into pieces (about a 4" piece)
  • 2 tbsp olive oil, divided
  • kosher salt and black pepper
  • 1 head collard greens, ribs removed, torn into 2" pieces
  • ½ lb hot italian sausage, casings removed
  • 1 head tuscan kale, ribs removed, torn into 2" pieces
  • lemon wedge
  1. Pre-heat oven to 350 degrees
  2. Place torn baguette on a baking sheet and toss with 1 tbsp olive oil, salt and pepper and toast 6-8 minutes until golden-brown and crunchy
  3. Prepare a bowl with ice water and set aside. Fill a medium sauce pan with water and add kosher salt. Bring to a boil before adding collard greens to blanch for about 2-3 minutes, until bright green. Transfer blanched collard greens immediately to ice water to "shock" (cool).
  4. In the meantime, heat remaining tbsp olive oil in a large skillet over medium high heat and add sausage and break into pieces using a wooden spoon. Toss occasionally until browned and beginning to crisp, about 5-7 minutes. Add collard greens and kale to skillet and toss until well coated and kale begins to wilt, about 3 minutes. Squeeze lemon wedge over the skillet, season with salt and pepper and serve with breadcrumbs on top.
Recipe by Jackie Ourman at