Sunny Anderson's Sausage Creamed Collards | The Kitchen

Sunny Anderson breaks down the basics of this hearty green before making her comforting Sausage Creamed Collards. #SunnyAnderson #TheKitchen #FoodNetwork #Collards #Sausage #Cream Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3uIOW2n Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Sausage Creamed Collards RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr Active: 30 min Yield: 8 to 10 servings Ingredients Kosher salt Two 2-pound bags pre-washed collards, further chopped down into thin ribbons 1 cup sour cream 2 cups heavy cream 1 tablespoon all-purpose flour 1/2 teaspoon ground allspice 2 tablespoons harissa Freshly cracked black pepper 1 tablespoon olive oil 1 pound hot sausage, casings removed 1/2 cup chopped red onion 2 cloves garlic, thinly sliced 12 to 14 cherry tomatoes, halved Directions Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels. Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything. Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn't burn, until the onions are tender, 5 to 7 minutes. Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Sunny Anderson's Sausage Creamed Collards | The Kitchen | Food Network https://youtu.be/5woQM-91TFk