| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Servings Italian sausages (turkey sausages ok) (up to) |
| 2 |
lb |
Mustard greens (or spinach or kale) |
|
|
Olive oil |
|
|
Garlic salt |
INSTRUCTIONS
Date: Mon, 1 Apr 96 8:33:53 EST
submitted by: MCTYREG@baylor.edu (George McTyre, Waco, Texas)
Here's an easy, traditional Italian recipe. Any kind of greens may be used.
Thoroughly wash a few bunches of mustard greens. Break tough stems, and
break leaves if large. Place in a large kettle with just a bit of water at
bottom; sprinkle with salt. Cook until greens are competely wilted and
fairly tender. Drain THOROUGHLY. I usually squeeze them lightly to remove
the excess water.
In a large saucepan, slowly cook and brown the turkey sausage. They should
be a nice golden brown and the juices should run clear. When they seem
ready, move them to the side of the pan, and add the drained greens. Using
something like a pair of tongs, pick them up so and "toss" them so that
they become are completely warmed.
(I usually sprinkle them somewhat generously with olive oil and put on a
bit of garlic salt). They can be served directly from the saute pan.
Serve with crusty bread and a nice chianti.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Trading in futures? What about yours in heaven?”