Sausages and greens

Yield: 4 Servings

Measure Ingredient
2 \N -(up to)
3 \N Servings Italian sausages (turkey sausages ok) (up to)
2 pounds Mustard greens (or spinach or kale)
\N \N Olive oil
\N \N Garlic salt

Date: Mon, 1 Apr 96 8:33:53 EST submitted by: MCTYREG@... (George McTyre, Waco, Texas) Here's an easy, traditional Italian recipe. Any kind of greens may be used.

Thoroughly wash a few bunches of mustard greens. Break tough stems, and break leaves if large. Place in a large kettle with just a bit of water at bottom; sprinkle with salt. Cook until greens are competely wilted and fairly tender. Drain THOROUGHLY. I usually squeeze them lightly to remove the excess water.

In a large saucepan, slowly cook and brown the turkey sausage. They should be a nice golden brown and the juices should run clear. When they seem ready, move them to the side of the pan, and add the drained greens. Using something like a pair of tongs, pick them up so and "toss" them so that they become are completely warmed.

(I usually sprinkle them somewhat generously with olive oil and put on a bit of garlic salt). They can be served directly from the saute pan.

Serve with crusty bread and a nice chianti.




From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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