Chef Ina’s French Soul Bowl

In a saucepan, cover potatoes with water and bring to low boil. Simmer until fully cooked. Drain potatoes, season with salt and pepper to taste.

Pan fry chicken sausage rings until lightly browned. Then combine with prepared potatoes, gently mixing the two, then set aside.

Coarsely cut collard greens crosswise into two-inch thick strips. Gather strips, then cut crosswise into two-inch pieces. Transfer pieces to a large bowl of cold water, swish to remove grit. Transfer greens to a colander and drain. Repeat until greens are free of grit.

Heat oil in a very large skillet over medium-high heat. Add onion and cook until translucent, about four minutes. Then add greens; cook, stirring until they begin to wilt and are reduced in volume.

Raise heat to high; add vinegar and cook until evaporated, about one minute. Add stock; reduce heat. Simmer covered until greens are just tender—12 to 14 minutes.