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The Happy Kitchen/La Cocina Alegre® class participants always rave about how much they love this dish once they try it! This recipe is full of protein, herbs, and greens and is the perfect warm dish for cold winter days.

Just cooking for 1 or 2 people? This recipe yields 6 servings but freezes well if that’s too much for you. It’s the perfect meal to thaw and reheat when you’re too busy to meal prep or just feel like taking a night off from cooking.

Though the recipe calls for collard or turnip greens, any leafy winter green will do! Pick up some in-season greens at an SFC Farmers’ Market and try this comfort meal for yourself.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • ½ jalapeño, seeded and minced
  • ½ pound turkey or chicken sausage, ground or links
  • 1, 15-ounce can crushed tomatoes
  • 1½ cups chicken broth (try our recipe here!)
  • 3 cups cooked pinto beans (2, 15-ounce cans, drained and rinsed)
  • 1 bunch collard or turnip greens, stemmed and chopped
  • 4-5 sprigs cilantro, chopped


In a large skillet over medium heat, heat the oil. Add the onion and sauté for 3 minutes.

Add garlic and jalapeño and sauté until soft, another 5 minutes.

Add sausage and cook until it is lightly browned, about 5 minutes on each side. If using link sausage, remove sausage from pan, cut into rounds, and place back into pan.

Add tomatoes and cook for 1–2 minutes.

Add broth, beans, and greens to the pan. Cook at a gentle simmer so that flavors have a chance to blend, making sure greens are still nice and green, about 15 minutes.

Remove from heat and add cilantro.