Kielbasa And Collards

• 2 lbs kielbasa
• 1 bunch collard greens
• 2 -3 onions, coarsely chopped
• 4 carrots, peeled and cut in chunks
• 2 cups chicken stock
• fresh ground black pepper

1. Cut kielbasa in 2 inch pieces.
2. Clean, trim, and chop collards.
3. Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
4. Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
5. Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
6. Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

kielbasa, collard greens, onions, carrots, chicken stock, fresh ground black pepper

Taken from www.food.com/recipe/kielbasa-and-collards-277981 (may not work)