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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	40			16299.2	3429.664	404.064	165.92
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
kielbasa	160		sliced	164019.1961	2830.4198	9507.3074	12773.1763
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
collard green crosswise	80 -100	g	stemmed sliced	0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.