Greens are GOOD!
Greens are the #1 food missing in modern diets. However, they are essential to establishing a healthy body and immune system. That alone should make you want to eat a heaping plate of the green stuff. But why don't we? Many of the statements I hear is that people just don't know what to do with it. They automatically assume the only way to consume greens is to toss it in a salad.
We'll folks that is simply not true and I am going to spend the next week equipping you with family approved recipes that will prove there is life for your greens outside the confines of your salad tongs!
Pasta with Sausage and Collard Greens
(Makes 4 generous servings, recipe adapted from The Best Recipes
in the World.)
Ingredients:
1 bunch collard greens (about 1 lb.) stems removed, cut in half lengthwise, then sliced crosswise into half inch slices (Use more greens if you'd like.)
2-3 T Grapeseed or Coconut oil
1 T minced garlic (more or less to taste)
1 tsp. hot pepper flakes (optional)
1 package of Turkey Kielbasa (or more) NO NITRATES
1 cup (7 oz.) Gluten Free Pasta
salt and fresh ground black pepper to taste
freshly grated Parmesan cheese for serving
Instructions:
Bring large pot of water to a boil, add sliced collards and boil 5-7 minutes, until tender but still bright green. Remove collards from water and drain, keeping water in the pot and bringing it back to a boil. When water comes to a boil, add pasta and a generous amount of salt and cook 9-10 minutes, until done but still quite al dente. Drain pasta, reserving about 1/2 cup of cooking liquid.
While pasta cooks, in large skillet, heat 2 T oil. Add sliced sausage and brown until well browned on both sides. Remove sausage.
Add remaining T oil (if desired, I didn't need it) and garlic (and red pepper if using) and cook 2 minutes, scraping bottom of pan to get browned sausage bits. Add collards and saute 2 minutes, then add sausage, pasta, and enough cooking liquid to moisten dish, and cook 2 minutes more or until the pasta and sausage are heated through. Taste and season with salt and pepper. Serve hot with freshly grated Parmesan cheese.
Ingredients:
1 bunch collard greens (about 1 lb.) stems removed, cut in half lengthwise, then sliced crosswise into half inch slices (Use more greens if you'd like.)
2-3 T Grapeseed or Coconut oil
1 T minced garlic (more or less to taste)
1 tsp. hot pepper flakes (optional)
1 package of Turkey Kielbasa (or more) NO NITRATES
1 cup (7 oz.) Gluten Free Pasta
salt and fresh ground black pepper to taste
freshly grated Parmesan cheese for serving
Instructions:
Bring large pot of water to a boil, add sliced collards and boil 5-7 minutes, until tender but still bright green. Remove collards from water and drain, keeping water in the pot and bringing it back to a boil. When water comes to a boil, add pasta and a generous amount of salt and cook 9-10 minutes, until done but still quite al dente. Drain pasta, reserving about 1/2 cup of cooking liquid.
While pasta cooks, in large skillet, heat 2 T oil. Add sliced sausage and brown until well browned on both sides. Remove sausage.
Add remaining T oil (if desired, I didn't need it) and garlic (and red pepper if using) and cook 2 minutes, scraping bottom of pan to get browned sausage bits. Add collards and saute 2 minutes, then add sausage, pasta, and enough cooking liquid to moisten dish, and cook 2 minutes more or until the pasta and sausage are heated through. Taste and season with salt and pepper. Serve hot with freshly grated Parmesan cheese.
No comments:
Post a Comment