- 3 tablespoons canola oil or bacon drippings, divided
- 1/2 pound chaurice, fresh Mexican chorizo, or hot Italian pork sausage, casings removed
- 3 tablespoons all-purpose flour
- 1 medium-size sweet onion, chopped (about 2 cups)
- 1 medium-size red bell pepper, chopped (about 1 cup)
- 1 celery stalk, chopped (about 1/2 cup)
- 3 garlic cloves, minced (about 2 tsp.)
- 1 quart unsalted chicken stock or reduced-fat, low-sodium chicken broth
- 1 1/2 pounds collard greens, stems trimmed, large ribs removed, and roughly chopped
- 8 ounces shredded roasted turkey
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 5 cups hot cooked rice
- Hot sauce
Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over medium. Add sausage, and cook, stirring often with a wooden spoon, until sausage crumbles and is cooked through, about 5 minutes. Using a slotted spoon, transfer sausage to a plate lined with paper towels to drain, reserving drippings in saucepan.
Stir in flour and remaining 2 tablespoons oil with a wooden spoon, and cook, stirring constantly, until mixture turns deep golden brown, about 10 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent, about 4 minutes. Add garlic, and cook, stirring often, until fragrant, 1 minute. Add stock, stirring with a wooden spoon to loosen any browned bits from bottom of pan. Bring to a boil.
Stir in collard greens and cooked sausage; reduce heat to low, and simmer, stirring occasionally, until greens are tender, about 45 minutes. Add shredded turkey, and cook until heated through, about 5 minutes. Stir in salt and pepper. Spoon stew over hot cooked rice, and serve with hot sauce. Serves 10