WHOLE WHEAT ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS
Make and share this Whole Wheat Rotini With Spicy Turkey Sausage and Mustard Greens recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 32m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
- Remove from heat.
- Combine water and remaining broth in a large Dutch oven.
- Bring to a boil over high heat; stir in pasta.
- Cook, uncovered, 10 minutes or until al dente.
- Drain well; place pasta in a large bowl.
- Keep warm.
- Heat a Dutch oven over medium heat.
- Coat pan with cooking spray.
- Add onion; cook 4 minutes or until tender, stirring occasionally.
- Add garlic; cook 1 minute, stirring constantly.
- Remove casings from sausage.
- Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
- Stir in greens; cook 2 minutes or until greens wilt.
- Add reduced broth, half-and-half, and cheese.
- Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
- Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
- Toss well to combine.
- Serve immediately.
Nutrition Facts : Calories 305.3, Fat 7.8, SaturatedFat 3.5, Cholesterol 35.7, Sodium 719.6, Carbohydrate 44.5, Fiber 6, Sugar 3.6, Protein 18.2
EASY SPICY KALE & MUSTARD GREENS
Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com.
Provided by Allura
Categories Collard Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
Nutrition Facts : Calories 48.9, Fat 1.6, SaturatedFat 0.2, Sodium 468.7, Carbohydrate 7.7, Fiber 2.5, Sugar 0.7, Protein 2.9
MUSTARD GREENS
Make and share this Mustard Greens recipe from Food.com.
Provided by Late Night Gourmet
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the leaves of the greens from the stems and discard the stems.
- Heat chorizo in the bottom of the pressure cooker with the top off until browned.
- Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
- Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
- Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
- Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.
Nutrition Facts : Calories 160.5, Fat 11.1, SaturatedFat 4.1, Cholesterol 25, Sodium 410.4, Carbohydrate 6.5, Fiber 3.8, Sugar 1.8, Protein 10
ROTINI WITH SPICY ANDOUILLE SAUCE
I created this to celebrate my bit of Cajun heritage on Mardi Gras 2004 (many of my father's family lived near Lake Charles, Louisiana)! If you're not into hot and spicy andouille sausage, any smoked sausage can be substituted, but try to use rotini or any other similar pasta (penne, rigatoni or mostaciolli works well, too.)
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage well in a large saucepan.
- Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
- Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
- Serve with rotini.
Nutrition Facts : Calories 941.4, Fat 43.4, SaturatedFat 14.8, Cholesterol 86.3, Sodium 2482.5, Carbohydrate 94.8, Fiber 7.8, Sugar 14.9, Protein 43.1
ROTINI WITH SPICY TOMATO SAUCE
This recipe is pretty versatile. You can switch anything here with whatever you have in your fridge. That's kinda what I did and here's what I came up with! It's a good recipe when you don't want to waste some left over meat/chicken from the fridge or even from the night before.
Provided by Chef SirLazyLot
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente and drain the pasta.
- In large skillet, heat the olive oil over medium heat.
- Add in the minced garlic and chopped onion. Cook until fragrant.
- Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
- Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
- Put in all the pasta in the skillet together with the sauce.
- Stir them together over low heat.
- Serve hot and sprinkle the finely chopped parsley as garnishing.
- Eat up and enjoy!
TIAN OF ROAST POTATOES AND CHINESE MUSTARD GREENS
I found this recipe while searching for a a way to use Chinese mustard greens, on a healthy eating food site called "Three Tastes". I am submitting it here because there is nothing else like it yet on this site, and it is truly delicious. You can use other greens, even strongly flavored ones like endive, radicchio, dandelions, etc., but more sturdy greens like kale may have to be wilted first. The result is a tasty comfort food, full of healthy greens.
Provided by Suse40
Categories Potato
Time 1h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Slice potatoes in 1/4-inch thick slices and place in a medium sized bowl.
- Toss potato slices with 2 Tbsp.olive oil to prevent browning.
- Sprinkle potatoes with salt and pepper.
- After washing greens, separate thick stems from leaves.
- Slice stems in julienne.
- Cut leaves into a fine shred---you should have 8-10 cups.
- Place stems then leaves in large oven safe casserole.
- Add garlic, broth, 2 Tbsp Olive oil and seasoning to taste.
- Layer potatoes over greens in overlapping circles or rows, depending on shape of pan. You may have to press to fit the potatoes atop the greens, but as they cook, the greens will wilt.
- Place in a pre-heated oven and bake for 45 minutes to an hour. You want the potatoes to be crisp and lightly browned.
- Optional: top with grated parmesan cheese during the last 10 mins of baking, or lightly buttered bread crumbs for an additional flavor burst.
Nutrition Facts : Calories 265.9, Fat 14.1, SaturatedFat 1.9, Sodium 64, Carbohydrate 31, Fiber 9.9, Sugar 4.5, Protein 8.5
WILTED MUSTARD GREENS
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Provided by mary winecoff
Categories Greens
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
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