In my old age, I’ve grown to love greens, and especially collard and mustard greens. If, like me, you need to incorporate more healthy leafy greens into your diet, start with this simple but satisfying recipe. The addition of the sausage gives this side dish heft and interest. In fact, adding some chopped sausage to side dishes is a little secret of mine. Shh!
1 bunch collard greens, washed and cut into rough triangles
1 sausage (I used half-beef, half-pork, stuffed with apple)
1/2 Tbsp butter
1 Tbsp olive oil
1/4 cup red wine
1 clove garlic, minced
1. In a large skillet, melt butter and olive oil over medium heat, stirring together. Cut your sausage into small chunks and mix in. Continue cooking and stirring until sausage begins to brown. Add garlic and red wine and stir; lower heat to medium low and allow to simmer while making any other dishes.
2. About ten minutes before serving time, put greens into skillet with sausage, adding more olive oil or red wine if necessary, and cook on low to medium heat, covered, for about ten minutes.
3. When greens are bright green and lightly cooked, but not yet browned or brittle, remove from heat and serve immediately.
This is a great way to use up a little extra sausage while creating a healthy dish.