Sausage, Collard Greens and Penne April 11, 2008

Collard Greens are one of the non-head forming members of the Brassica family along with broccoli, cauliflower, brussel sprouts and kale. They are various loose-leafed cultivars of the cabbage plant. Collard leaves are rich in calcium (226 mg per cup, cooked), vitamins B1, B2, B9, and C (which may be leached by cooking, however), as well as beta-carotene (pro-vitamin A).

Look for collard greens that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor.

Ingredients:

• 4 Italian-style Tofurky sausages, sliced. If using real turkey sausage, remove the casings and chop it into pieces as it cooks.
• 6 large mushrooms, sliced. I prefer cremini mushroom but white mushrooms work just as well.
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 small bunch young collard greens, stems removed and chopped
• 1/2 minced fresh parsley
• 1/2 teaspoon minced fresh basil
• 1/4 teaspoon marjoram
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• 1 14-oz. can Italian-style chunky tomatoes, undrained
• 1/2 pound penne pasta, cooked and drained
• Grated parmesan cheese to garnish
• 2 teaspoon extra-virgin olive oil

Preparation:

1. Brown the “sausage” slices in a large deep pot until browned on each side. Remove from the pan and drain any fat.
2. Add the oil to the same pot and heat over medium heat. Add the onion and garlic and sauté until the onion is deep golden, about 5 min.
3. Add the mushrooms. Cook until the mushroom are browned, about 5 min.
4. Return the “sausage” slices to the pan and add the collards, parsley, basil, marjoram, oregano, salt and pepper, and the tomatoes and juice.
5. Cook, stirring as needed, for approximately 10 minutes.
6. Add the pasta and toss well.
7. Garnish with parmesan cheese before serving.

Makes 4 servings

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