PENNE WITH SAUSAGE AND GREENS
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
- Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.
ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Provided by Chris Morocco
Categories Bon Appétit Sausage Kale Grill Grill/Barbecue Almond Capers Pork Summer Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
- Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
- Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
- Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
- Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
- Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.
ITALIAN SAUSAGE WITH BROCCOLI AND COLLARDS (OR KALE)
There's more to collards than simmering them with bacon. The humble staple of a Southern winter dresses up very prettily in this colorful dish, which would be even more colorful if I could have used cauliflower. But, alas, my DH hates it. You could, however, use it in yours. And if you don't have collards you could use kale.
Provided by 3KillerBs
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the sausage into a pot. Cover with water and simmer 15 minutes or so while you cope with the veggies.
- Clean and trim the collards. IMO, the best way to wash greens is to put them into a large, deep sink and slosh them around in the water like a tub of laundry. Tip -- if they are very muddy rinse them in a bucket outdoors first to keep the dirt out of your drains.
- Chop the collards and, if using the cherry tomatoes, cut them in half.
- Clean the broccoli and cut it in bite-sized pieces.
- Peel the onions. Quarter them lengthwise then slice them thickly.
- In a large, cast iron pan - a chicken fryer, a dutch oven, or a stir-fry pan -- saute the onions and broccoli until about half cooked.
- Add about 1/2 cup of the broth from the sausage then start adding handfuls of collards or kale to the pan. Stir frequently, adding additional handfuls as it cooks down, until its all in the pan.
- As you cook the greens, grill or fry the pre-cooked sausages to brown them nicely.
- Once the collards are all in the pan, steam-saute the mixture until the collards are well-cooked, but not grey or mushy.
- Add the tomatoes and stir around until they are well-heated.
- Serve the sausage on top of or beside the veggies, sprinkling both with Parmesan to taste.
- Pass vinegar at the table if desired since many people feel that no dish of collards is complete without it.
- Note -- It makes a good potluck dish if you quarter the sausage and toss with the veggies before topping the whole pan with Parmesan.
Nutrition Facts : Calories 219.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 25.2, Sodium 519, Carbohydrate 14.9, Fiber 5.1, Sugar 4.1, Protein 17.9
SAUSAGE, PASTA, AND COLLARD GREEN SOUP
Delicious, easy, and nutritious soup with collard greens and pasta that everyone loves!
Provided by Stacy Mead
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
- Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 11.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 3.8 g, Sodium 1169.8 mg, Sugar 1.3 g
COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
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SPICY SAUSAGE PASTA WITH GREENS | COOK FOR YOUR LIFE
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- Strip the tender parts of leaves from the stalks of the greens. Wash in a sink full of cold water. (See Ann’s Tip)
- Heat the oil in a heavy frying pan at medium high heat. Add the rosemary and fry for a minute then add the sausage, breaking it up into small pieces as it cooks. Once browned, add the chili pepper, the onion, and the garlic, and fry until the onion is starting to caramelize.
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ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON
From bonappetit.com
4.5/5 (3)Author Chris MoroccoServings 4Estimated Reading Time 2 mins
- Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
- Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
- Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8–10 minutes. Transfer to a platter.
- Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
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