Sausage And Greens Recipes

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SAUSAGE AND GREENS SHEET-PAN DINNER



Sausage and Greens Sheet-Pan Dinner image

When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one's an easy crowd-pleaser.

Provided by Anna Stockwell

Categories     Sausage     Potato     Vinegar     Mustard     Honey     Kale     Collard Greens     Small Plates     Quick & Easy     One-Pot Meal     Kid-Friendly     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 9

1 1/2 lb. micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
1/2 cup extra-virgin olive oil, divided
1 3/4 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 lb. (about 4 links) uncooked sweet or spicy Italian sausage
3 Tbsp. sherry or red wine vinegar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces

Steps:

  • Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
  • Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
  • Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
  • Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

PENNE WITH SAUSAGE AND GREENS



Penne with Sausage and Greens image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed)
2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving

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 AND MUSTARD GREENS



ITALIAN SAUSAGE AND MUSTARD GREENS image

Categories     Vegetable

Yield 4-6

Number Of Ingredients 6

2 bunches of fresh mustard greens
about 6 Italian sausage
a few tablespoons of olive oil
about 1/2 c of Pecorino Parmesan cheese (or any parmesan cheese)
1-2 lemons
*optional - a couple cloves crushed fresh garlic

Steps:

  • * Chop the mustard greens, rinse thorougly and set aside. * Brown Italian Sausage in a large fry pan on medium high. Keep turning the sausage so that they have a nice, brownish color. Don't worry that they are not cooking all the way through because they will cook some more in the next few steps. * With the pan still hot and the sausage browned, just dump the greens on top of the sausage. They will probably fill up the pan, but just start pushing them down and around. They will start to reduce immediately. If you want to add garlic do it after the sausage is browned and before you add the greens. Just toss the garlic in for about 30 seconds before the greens are added. * Now pour about a cup (start with a 1/2 cup) of water into the pan (it should sizzle as it starts to pick up all the flavors at the bottom of the pan). * Now cover the pan and reduce the heat. * Cook for about 20 minutes until the sausages are cooked thoroughly and the greens have softened and picked up the flavors and juices in the pan. If you want to make sure the greens are cooked only slightly, just cook the sausage longer before you add the greens. * While everything's still steeping hot, sprinkle lemon and the Parmesan cheese over the top.

SAUSAGE & WINTER GREENS CANNELLONI



Sausage & winter greens cannelloni image

Stretch a pack of sausages and feed the whole family with this cannelloni. The meaty ragu sauce is bulked out with nutrient-dense winter greens

Provided by Cassie Best

Categories     Dinner

Time 2h15m

Yield Serves 4 - 6

Number Of Ingredients 16

1 tbsp olive oil
2 red onions, halved and sliced
6 pork sausages
3 garlic cloves, crushed
small bunch of thyme, leaves picked
pinch of chilli flakes
1 tbsp tomato purée
400g can plum tomatoes
200g cavolo nero or other winter greens
75g butter
75g plain flour
850ml milk
nutmeg, for grating
50g parmesan, grated
12 lasagne sheets
green salad, to serve

Steps:

  • Heat the oil in a large flameproof casserole over a medium heat and cook the onions for 8-10 mins until softened and starting to caramelise. Meanwhile, squeeze the sausagemeat from the skins.
  • Push the onions to one side of the casserole, then add the sausagemeat to the other. Squash it into smaller pieces using a wooden spoon, stirring occasionally for 10-12 mins until cooked and starting to brown in places. Mix the onions back in, then add the garlic, thyme, chilli flakes and tomato purée. Cook for another 1-2 mins. Tip in the plum tomatoes, crushing them with the back of the spoon. Season and bubble for 15-20 mins until the tomatoes have broken down and the sauce has reduced to a thick ragu.
  • Put the kettle on to boil. If using cavolo nero, remove and discard the tough stalks and roughly chop the leaves. For softer veg like spinach or chard, you can leave the stalks on. Put in a colander set over the sink and pour over a kettle of just-boiled water, then rinse the leaves under cold running water until cool enough to handle. Squeeze out as much water as you can, transfer to a board and finely chop. Stir the greens into the sausage ragu, cook for 1-2 mins until any excess liquid has evaporated (the mixture should be quite dry), remove from the heat and leave to cool a little.
  • Melt the butter in a separate saucepan over a medium heat. When sizzling, stir in the flour to make a sandy paste. Whisk in the milk, a splash at a time, until completely incorporated. When the sauce is smooth and the consistency of custard, season well, grate in a good amount of nutmeg and stir in half the parmesan. Remove from the heat and set aside.
  • Drop the lasagne sheets into a large pan of boiling salted water one at a time to prevent them sticking together, then cook for 5-6 mins, stirring until soft enough to roll up but not fully cooked through. Drain and plunge into a bowl of cold water to stop the cooking process.
  • If the béchamel sauce has thickened as it's cooled down, stir in a splash more milk. Spoon a third of the sauce over the base of a baking dish roughly 25 x 35cm. Lift a sheet of lasagne out of the bowl of cold water and lay on a board with one of the short ends facing you. Spoon a generous tbsp of the sausage ragu over one end, then roll it up to enclose the filling, making a short cannelloni - there will be a little overlapping pasta. Place it in the baking dish, then continue with the remaining ragu and lasagne sheets, arranging them in the baking dish in two rows of six cannelloni. Spoon any remaining ragu over the top, then pour over the béchamel sauce to cover all the cannelloni rolls. Sprinkle with the remaining parmesan. Will keep covered and chilled for up to two days or frozen for up to two months. Leave to cool completely first. Defrost thoroughly in the fridge overnight before cooking. Heat the oven to 200C/180C fan/gas 6, then bake the cannelloni for 40 mins until bubbling at the edges and golden brown on top. Grind over some black pepper, if you like, and serve with a crisp green salad.

Nutrition Facts : Calories 564 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

ORECCHIETTE WITH SAUSAGE AND GREENS



Orecchiette With Sausage and Greens image

Make and share this Orecchiette With Sausage and Greens recipe from Food.com.

Provided by Dona England

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb hot Italian sausage link
1 lb greens
3 garlic cloves, minced
kosher salt
crushed red pepper flakes
1 lb orecchiette
1 tablespoon butter
1/2 cup grated parmesan cheese
freshly cracked pepper

Steps:

  • Bring a large pot of water to boil.
  • Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
  • In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
  • Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
  • Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
  • Repeat with the remaining greens and transfer the greens to the bowl.
  • Don't wash the pan yet.
  • Cook the pasta in salted water. Reserve a cup of the pasta water.
  • In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
  • Add the pasta to the large bowl with the sausage and greens.
  • Pour the cooking liquid-butter mixture over top.
  • Add the cheese and stir with a large spoon.
  • Add more cooking liquid if necessary.
  • Dish out the pasta topping with pepper and more parmesan cheese.

Nutrition Facts : Calories 955.7, Fat 45.9, SaturatedFat 16.1, Cholesterol 83.3, Sodium 1587.7, Carbohydrate 91.2, Fiber 3.8, Sugar 3.1, Protein 41.5

COLLARD GREENS WITH SAUSAGE AND ONIONS



Collard Greens with Sausage and Onions image

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

2 lb. fresh collard greens
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, quartered
1 onion, chopped
2 cloves garlic, minced
2 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. HEINZ Apple Cider Vinegar

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

ITALIAN SAUSAGE AND GREENS SOUP



Italian Sausage and Greens Soup image

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!

Provided by Lakme

Categories     Collard Greens

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb Italian sausage (I use turkey)
2 tablespoons olive oil
1 tablespoon fennel seed
1/4 cup bacon, ends (I use Hempler's)
1 onion, chopped
2 -3 garlic cloves, chopped
1/2 lb mushroom, sliced
3 cups chicken broth
1 cup cannellini beans, drained
other vegetables (corn, green beans, etc.)
1/4 cup pasta (some small shape)
1 cup water (may need more)
2 bunches mixed greens, chopped (collards,chard,baby bok choy, etc.)

Steps:

  • Saute Italian sausage and fennel seeds in olive oil.
  • When browned, pour into soup pot.
  • Saute the bacon until brown.
  • Pour into soup pot.
  • In same skillet, saute onion and garlic.
  • When lightly brown, pour into soup pot.
  • Saute mushrooms until tender and pour into soup pot.
  • Add beans to soup pot.
  • Add chicken stock to soup pot.
  • Add enough water to cover contents and bring to boil.
  • Add pasta,cover, and simmer for 7 minutes.
  • Add chopped greens and more water if needed to come to about two inches below greens.
  • Cover and simmer for 20 minutes until greens are tender.
  • Enjoy! - Better the second day!

SAUSAGE & GREENS SOUP



Sausage & Greens Soup image

I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! -Angie Pitts, Charleston, South Carolina.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
2 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
6 ounces Swiss chard, stems removed, chopped (about 4 cups)
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 bay leaf
1 teaspoon rubbed sage
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 tablespoon lemon juice

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.

Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #pork     #vegetables     #stove-top     #dietary     #one-dish-meal     #meat     #pork-sausage     #pasta-rice-and-grains     #equipment

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