| 1/2 cup prepared barbecue sauce (see Shopping Tip) |
| 2 tablespoons tomato paste |
| Freshly ground pepper to taste |
| 4 cups chopped collard greens (about 10 ounces), tough stems removed |
| 9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced |
| 2 15-ounce cans great northern or navy beans, rinsed (see Note) |
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. |
