‘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

Braised Kale with ‘Sausage’ and Potatoes April 11, 2008

Kale is one of the non-head forming members of the Brassica family along with broccoli, cauliflower, brussel sprouts and collards. Kale is considered to be closer to wild cabbage than most domesticated forms.

Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.

This recipe is especially good with tender Red Russian kale.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 Italian-style Tofurky sausages, sliced. If using real turkey sausage, remove the casings and chop it into pieces as it cooks.
• 1 medium onion, chopped
• 4 Red or Yukon Gold potatoes, chopped
• Pinch dried red chile flakes
• 1 pound kale, stemmed, leaves roughly torn
• 1 cup homemade or low-sodium canned vegetable or mushroom broth
• 3 cloves garlic, minced
• Freshly ground black pepper to taste

Preparation:

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the potatoes and the sausage meat. Cook until the sausage meat has browned, about 5 minutes. Add the kale; toss with tongs to mix the leaves into the pot. Add 1 cup broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are tender, about 10 min. (thicker-leaved varieties may need longer, check the pan, adding water or broth if necessary).

Raise the heat to high, and boil uncovered until the pan is dry. Season with ground pepper and serve.

Makes 4 servings