INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1313
Calories From Fat: 953
Total Fat: 107.4g
Cholesterol: 407.7mg
Sodium: 5077.8mg
Potassium: 237.4mg
Carbohydrates: 9.2g
Fiber: 0g
Sugar: 0g
Protein: 82g