Pats Chorizo And Collard Green Dressing Food

COLLARD GREEN LASAGNA

Steps:

• For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
• For the lasagna: Preheat the oven to 400 degrees F.
• Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
• Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
• Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.

COLLARD GREENS AND CHORIZO

Steps:

• Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
• Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
• Divide sausage and greens among six plates; serve immediately.