Collards with andouille sausage
2 lbs. whole collards with leaves and stems, thick stems removed
3 TBS butter
1/2 cup chopped white onion
1 tsp coarsely ground chile de arbol
1 TBS chopped garlic
1/2 tsp salt
2 cups sliced andouille sausage, cut into half moons
1.5 cups diced tomatoes
2 cups chicken stock
1/4 tsp ground cumin
1/2 tsp ground white pepper
Put collards in a large pot, cover with water by 1 inch, and boil over high heat. Cook until wilted, 10 to 15 minutes. Remove, drain well, and set aside.
Wipe out the pot and melt the butter over medium heat. Add the onion, chile de arbol, garlic, and salt. Cook, stirring, until the onion is translucent, 3 to 5 minutes. Add the sausage and cook for 2 minutes. Add tomatoes and cook for 5 minutes. Add chicken stock, cumin, and white pepper. Increase the heat to high, and boil for 1 minute. Add the cooked collards, reduce the heat to low, and simmer for 10 minutes or longer, until collards reach desired tenderness. Taste and adjust seasonings as desired.