i tore this recipe out of a magazine recently and knew i could adapt it for new year's day collard greens & black-eyed peas purposes. if you're in chicago, you should be able to find amylu chicken andouille sausage at jewel and/or whole foods - i've seen them at both stores. instead of cannellini beans, i used a can of black-eyed peas that i drained and rinsed. i used 2 teaspoons of dried thyme instead of fresh thyme, used apple cider vinegar instead of balsamic because that's what i had. i wish i could tell you how many collards i wound up with, but i didn't measure them. i also added a bit of salt at the end. oh, and i used 2 large garlic cloves along with 2 teeny tiny cloves of garlic.
obviously, i had to adjust the cooking time since i was using collard greens instead of kale. i'd say they cooked for about 30-40 minutes or so, with me checking for doneness every 10-15 minutes. i didn't reduce the broth by half - more like a quarter or so. if/when i make this again, i'd slice the onions into smaller pieces and maybe ease up on the cider vinegar a bit.
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