Winter Greens and Sausage

By Angelika Hanna

This is a recipe, I grew up with in Germany. Simple and earthy; full of flavor from the greens, and spiced up with a spicy or smoked sausage. Any bitter green winter vegetable works for this meal. You can use collard, Swiss chard, or kale. It is truly a healthy and tasty meal. I used hot sausages in this meal because I could not find smoked sausages in my grocery store. My preference is smoked sausage.


Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Cuisine: German

Author: Angelika Hanna / Zest4Food


  • Vegetable or canola oil
  • 1 bundle of winter greens (collard, Swiss chard, or kale), de-stemmed, coarsely chopped
  • 1 clove garlic (optional)
  • 2 smoked or spicy sausages, cut into bite-sized pieces
  • 1 large cooking onion
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pinch nutmeg (optional)


  1. In a large frying pan or pot, heat some vegetable or canola oil over medium-high heat.
  2. Add the sausage pieces and cook until they are browned.
  3. Set aside.
  4. Add the onions and fry until they turn translucent and lightly browned.
  5. Add the garlic clove and cook for 1 min.
  6. Add the greens. Tip: If you use a mixture of greens, add the toughest one first, kale and collard
  7. Cook the collard or kale for 10 min, lid on leaving a slid open, over medium heat.
  8. Then add the softer green, f. ex. Swiss chard. Cook for about 20 min over low-medium heat, lid on leaving a slid open.
  9. Once the greens have cooked down and softened, return the sausage pieces to the pan.
  10. Reduce the heat to low, let the flavors combine for about 5 min.

Guten Appetit!

One thought on “Winter Greens and Sausage

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