Photo: Hector Manuel Sanchez; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Active Time
10 Mins
Total Time
4 Hours 21 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

How to Make It

Step 1

Cook sausage in a large skillet over medium, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek, and cook until sausage is browned and leek begins to soften, about 5 minutes.

Step 2

Add sausage, chopped leek, and pan drippings to a 6-quart slow cooker. Add stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked pasta and heavy cream just before serving.

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