1. Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside. 2. Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. 3. Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use. 4. Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt. 5. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more. 6. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
