Dish of Sausages with Greens
(click to enlarge)

Sausages with Greens


Italy
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
20 min
Most		 This delicious combination of robust greans and spicy sausage can serve as an appetizer, breakfast, side dish or simply accompany pasta or rice for a light meal.




2
1

1
1/4
oz
#

#
c
Bacon, opt.(1)  
Sausages
Water
Rapini (2)
Water

Italian sausages and Rapini are basic, but I often use other sausages and other greens. Polish sausage, Swiss chard, Turnip Greens (robust, a personal favorite), Mustard Greens and Chinese broccoli work fine in this recipe.

PREP
  1. Cut BACON (if used) into dice and SAUSAGES into convenient chunks.
  2. Separate the RAPINI leaves and tender flower heads from the stems. Cut really big leaves into several strips and cut the stems into 2 inch lengths. Keep separate.
RUN
  1. In a coverable sauté pan with plenty of real estate for tumbling greens (3-1/2 quart is perfect) heat Bacon (if used), Sausages and enough Water to be about 1/8" deep. Cook uncovered over moderate heat until water has evaporated completely and some fat has rendered. Continue to fry the sausages, stiring frequently until they are lightly browned.
  2. Pour off excess fat - if any - you need enough to coat the greens. Stir in Water and Rapini Stems. Simmer covered until stems are nearly done (about 5 minutes). Stir in the Rapini Leaves and simmer covered until tender (about 3 minutes). There should be some free liquid left at completion, adjust as needed.
  3. Serve with plain Pasta or Rice, or as a breakfast, side dish or appetizer.
NOTES:

  1. Bacon:

      If you know your sausage won't render enough fat a little fatty bacon will be needed.

  2. Rapini

      (Broccoli Rabe, Raab) This green is easy to find in markets catering to a Medeterranian population, or use one of the other greens mentioned above.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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