Sausage and Greens

My blog program has been acting up lately so I haven't posted because I haven't had the time or want to deal with it. I actually tried to post yesterday but the formatting got totally screwed, so hopefully I can muddle through it today.

This year is the first year my husband and I have had a real garden. It's our first home and the first time we've had space to do anything more than some potted tomatoes and herbs. We have mountains of zucchini that are nearly ready for harvest and lots of tomatoes and herbs. We also have collard greens, and lots of them. They were actually a mistake, my husband hates greens and I meant to plant broccoli. So I have been trying to find ways to use them so my husband will eat them and enjoy it.

I found this recipe for a sausage and collard green pasta a few weeks ago and I tried it on myself. I love collard greens and pretty much any type of greens for that matter, so this was right up my alley. The pairing of the sausage gave the dish enough flavor so that the greens were not too bitter or overpowering. I'm going to try this dish on my husband tomorrow, hopefully with good results.

Ingredients:

1 bunch collard greens, about 1 lb. stems removed, cut in half lengthwise, then sliced crosswise into half inch slices ( I remove the full vein out because I think the texture is better)

3 T olive oil

1 T minced garlic (I used 2 cloves and will use 3 next time)

1 t hot pepper flakes (she says this is optional, but I think it is a must)

5 links hot turkey Italian Sausage 12 oz. ( I would say 1 link per person is about right, so I'll use 2)

Pasta (she uses 3/4 of a box or about 6 servings, I will probably use 1/2 a box)

salt-pepper to taste

Grated parmesan

Directions:

Bring small pot of water to boil, add sausage and cook at low boil 10 minutes

Let sausage cool and slice

Bring large pot of water to a boil, add sliced collards and boil 5-7 minutes, until tender

Remove collards from water, keep water in the pot and bring back to a boil

When water comes to a boil, add pasta and a small amount of salt and cook 9-10 minutes

Reserve 1 cup pasta water then drain pasta

While pasta cooks, in large skillet, heat 2 T olive oil and add sliced sausage and brown until well browned on both sides

Remove sausage and add remaining T olive oil and garlic and red pepper and cook 2 minutes, scraping bottom of pan to get browned sausage bits

Add collards and saute 2 minutes, then add pasta and enough cooking liquid to moisten dish, and cook 2 minutes more

Taste and season with salt and pepper

Serve hot with freshly grated parmesan cheese.