Makes 6 servings.

1–2 Tbsp olive oil
1 lb. local andouille sausage, sliced
1 Red Dog yellow onion, diced
5 cloves minced garlic
1 bunch Red Dog collard leaves, destemmed and chopped
1 15 oz can diced tomatoes
½ tsp red pepper flakes (optional)
About two cups cooked Red Dog shelling beans (equals a bit less than 1 cup dried)
¼ tsp salt, or to taste

Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium. Add olive oil to your pan. Once the oil is shimmering, fry the sliced andouille sausage until browned to your liking, 10-20 minutes (depending on your pan). Remove the browned sausage from the pan and set aside.

Add the chopped onion to the pan and sauté until translucent, about 5-7 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the collards and sauté until all of them are wilted. (You may need to do this in batches. Cover the pan with a tight-fitting lid to expedite the wilting.)

Add the canned tomatoes with the juices. Stir well to combine. Add the red pepper flakes and reserved andouille sausage. Stir well to combine. Add the beans. Stir well to combine. Simmer the mixture for about 5 minutes. Turn off the heat and add salt to taste.