Pompeian Avocado Oil Spray

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


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