Collard greens stew

This winter, we were locked in a few times because of the snow. In one of the snow storms, the storm was so severe that most stores were closed and traffic came to a halt. After the storm, we went out early next morning to replenish our empty fridge. To our dismay, the grocery store was mostly empty because people had fanatically purchased food because of no truck delivery. What amazed me was that there was plenty of collard greens that nobody seemed to want. So I got a big bunch home. They were fresh and green, through a bit big and rough. I cooked them in a stew.


Recipe: Collard greens stew (for 2)


Ingredients:
- 4 large leaves of collard greens, chopped to 3 cups of 1/2" thick pieces
- 1 large leaf of kappa cabbage, chopped to 1 cup of 1/2" thick pieces
- one 2" piece of Thai salty preserved radish, about 2 oz, cut to 1/2" cubes
- 1 tablespoon oil
- 1/2" piece of polska sausage, sliced to 1/8" thick pieces
- 1 cup thick turkey stock


Procedure:
1. Soak preserved radish in water for at least 30 minutes to drain of salt.
2. Boil collard greens in 1 cup turkey stock and 1 cup of water on medium heat. After about 30 minutes, 
if there is excess liquid, boil liquid down to 1 cup.
3. Heat sausage pieces in a non-stick pan on medium heat. Use a paper towel to absorb melted fat. Take sausage out of the pan. Add sausage to collard green. Then, drain preserved radish and pad dry. Heat oil in pan and fry the radish until the surfaces lighten in color and have marks of gas bubbles. Drain radish of oil and add to collard green. Add kappa cabbage to collard green. Reheat the pot until boiling. Do not add water. Stir to make sure all ingredients get a chance to touch the liquid. Turn heat off and let sit on stove for 15 minutes.