SAUSAGE and GREENS
1 med. spaghetti squash
3/4 lb. sausage links (regular or sweet italian)
1 tbsp olive oil
1 med. red pepper, 1 inch strips
1 med. red onion, chopped
1 bunch (1/2 lb or so) collard greens, cut into inch-wide strips
2 cans chicken broth
salt and fresh ground pepper to taste
grated romano or parmesan cheese Prepare spaghetti squash, remove strands and set aside. Heat olive oil in Dutch oven, brown sausage until done, remove, cut into 1/2-inch lengths. Saute red pepper and red onion for about 8 min., covered. Add cut-up sausage and 1/4 cup of the chicken broth and bring to simmer. Add sliced greens over mixture, cover and simmer about 5 min until just wilted. Add remaining chicken broth and heat through - about 5 min. In a bowl, place portion of the spaghetti squash strands. Spoon sausage and greens mixture over it, salt and pepper to taste and top with grated cheese. Notebook...Different greens and sausage types may be used in place of the listed ingredients. The original recipe this one was inspired by called for kielbasa and mustard greens. Pasta of your choice may be used instead of the spaghetti squash, however the spaghetti squash adds a unique flavor and texture to this dish and is a plus for those who are carb-counting. |
