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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Angel Wingfield
  • 1 quart water
  • 2 16-ounce packages kielbasa sausage, sliced into 1â�„2 inch pieces
  • 4 medium potatoes, peeled and diced
  • 2 pounds frozen, chopped collard greens, thawed
  • 3 14.5-ounce cans great Northern beans
  • 1â�„4 cup diced bacon
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • salt and pepper to taste
Place water and kielbasa into soup pot, cover and bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Stir in diced potatoes and simmer 15-20 minutes more. Add greens and beans and simmer for 20 minutes longer. While greens and beans are cooking, place a saute pan over medium heat. Stir in bacon and cook to melt out some of the fat. Stir in garlic, onions and bell pepper. Cook until bacon is almost crisp. Drain off as much grease as possible, and add the mixture to the simmering soup and cook an additional 15-20 minutes. Season to taste with salt and pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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