Sunday, February 3, 2008

February 3: Warm Salad of Greens, Italian Sausage & Potatoes

Merseydoats has talked a little on her blog about her share in a local produce -- I'm not sure what you'd call it. A cooperative, I guess. You pay for a share and each week you get a portion of what this group of local growers and farmers produce, from eggs to produce, even fresh flowers. One of the things she mentioned was that she was getting a lot of kale and other greens through the co-op. I am considering trying to find something like this for us this spring, just based on the greens.

I have developed a real taste for all kinds of greens, from spinach to kale to collards. I love them with smoked sausage, I love them sauteed with garlic and olive oil and tossed with penne, I love them plain, braised.

This is a great simple little salad and a balanced meal all in itself. I found it in the archives of Eating Well. I haven't tried it yet, mostly due to the fact that the grocery stores are pretty well picked over this weekend, thanks to the Superbowl. Good God Gertie, did every woman in America go to the grocery store this weekend? I am really looking forward to trying this, though. This serves 4.

Warm Salad of Greens, Italian Sausage & Potatoes


1 pound mustard greens
1 pound new potatoes
1/2 pound hot or sweet Italian sausage
2 teaspoons fennel seeds
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 small clove garlic
1/4 teaspoon salt
Freshly ground pepper

1. 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.

2. 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.

3. Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.

1 comment:

merseydotes said...

We actually decided we are not doing the farm share (technically a CSA) this year because we can get more local produce of our own choosing by shopping at Fairfax County farmers markets.

We got a lot of tatsoi, pac choi and other random assorted greens. We usually just ended up using them for frittatas or as filler for something else because there were never a ton of them. I like the idea of using greens as the base for a salad. We will have to try this.