1/2 cup onion, bell pepper and celery, chopped
10 oz. smoked sausage
6 cups chopped collards
1/2 cup pecans
1 teaspoon Creole seasoning
1 teaspoon Pompeian Red Wine Vinegar
1/4 cup pumpkin seeds
- Bring a skillet to high and spray with Pompeian Avocado Oil Spray.
- Sauté onion, bell pepper, and celery with 10 oz. smoked sausage until caramelized.
- Add chopped collards, pecans and Creole seasoning and stir, cooking for 5 minutes until collards are wilted.
- Finish with Pompeian Red Wine Vinegar and pumpkin seeds.