Louisiana Greens and Sausage

• 2 tsp. olive oil
• 1/4 tsp. crushed red pepper
• 4 cloves garlic, minced
• 1 medium-sized onion, coarsely chopped
• 1 14-oz. bulk-style soy sausage
• 16 oz. mixed greens, such as mustard, collard, turnip and spinach
• 2 1/2 Tbs. red wine vinegar
• 13 cup white wine or vegetable stock
• 2 cups vegetarian chicken stock, boiling
• 3/4 cup tomato sauce
• 1/2 Tbs. dried thyme

1. Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute.
2. Add garlic and onions.
3. Cook for 2 minutes, and add soy sausage, stirring and breaking apart with a large spoon.
4. Cook mixture for 7 minutes, stirring frequently until browned.
5. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down.
6. Add vinegar, wine, stock and tomato sauce.
7. Reduce heat to low.
8. Cover, and cook for 15 minutes.
9. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

olive oil, red pepper, garlic, onion, soy sausage, mixed greens, red wine vinegar, white wine, vegetarian chicken, tomato sauce, thyme

Taken from www.vegetariantimes.com/recipe/louisiana-greens-and-sausage/ (may not work)