Serves 6 to 8. Recipe is by Julie Kay.
½ (32-oz.) bag turnip, collard or mustard greens, or about 1 lb.
2 links andouille sausage, sliced
2 cups vegetable broth
1 cup water
1 tsp. salt
1 tsp. black pepper
3 cloves garlic, minced
1. Put cleaned greens into large slow cooker with sliced sausage.
2. Pour vegetable broth and water over all and sprinkle in salt and pepper. Top with minced garlic and cook on Low for 4 to 6 hours. Use slotted spoon and remove from cooker.