Louisiana style with those delicious greens you can grow year-round in many areas of the country. Try this is a mix of kale, spinach, turnip greens, collards, mustard and other favourites!
2 Tbsp olive oil
1/2 lb or so of GF smoky sausage (cooked and cut in 1/4 in slices)
1 lb cleaned and coarsely chopped winter greens
1 cup chicken broth
salt & pepper
In a 4 quart pot, cook onions in olive oil until soft. Add the sausage, greens and broth, stirring a bit.
Simmer, stirring occasionally until the greens are nicely cooked, up to 1/2 hour. Add salt & pepper. Serve over brown rice.