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Warm Salad of Greens, Italian Sausage & Potatoes

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  50 Minutes
  4 servings, 1 1/4 cups each
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
Warm Salad of Greens, Italian Sausage & Potatoes Recipe at
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 © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Meaty Potato Salads: Potato Sides & Meals
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 262
Fat. Total: 15g
Protein: 10g
Carbohydrates, Total: 23g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 16mg
Sodium: 952mg
% Cal. from Fat: 52%
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