For a milder flavor, substitute escarole or Swiss chard for the mustard greens or kale (add them with the potatoes).
- 1 pound mustard greens or kale (about 12 cups packed), trimmed, washed and coarsely chopped
- 1 pound new potatoes, scrubbed and cut into 3/4-inch chunks
- 1/2 pound hot or sweet Italian sausage, casing removed
- 2 teaspoons fennel seeds
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
Bring 2 cups lightly salted water to a boil in a large wide pan. Add mustard greens (or kale), cover and cook over medium heat for 5 minutes. Stir in potatoes; add about 1/2 cup water, if needed. Cover and cook until the potatoes and greens are tender, 5 to 10 minutes longer. Drain and place in a large bowl.
Meanwhile, cook sausage with fennel seeds in a small skillet over medium heat, turning from time to time, until cooked through, 10 to 12 minutes. (The seeds will adhere to the sausage). Drain. Cut sausage into 1/2 inch-thick slices; add to the potato mixture.
Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
262 calories; 15g total fat; 4g total saturated fat; 16mg cholesterol; 952mg sodium; 23g carbohydrates; 4g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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