The EatingWell Diet (2007)
For a milder flavor, substitute escarole or Swiss chard for the mustard greens or kale (add them with the potatoes).
4 servings, 1 1/4 cups each
Active Time: 25 minutes |
Total Time: 50 minutes
1 pound mustard greens, or kale (about 12 cups packed), trimmed, washed and coarsely chopped
1 pound new potatoes, scrubbed and cut into 3/4-inch chunks
1/2 pound hot or sweet Italian sausage, casing removed
2 teaspoons fennel seeds
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 small clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
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.
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.
Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.
Per serving :
15 g Fat;
4 g Sat;
9 g Mono;
16 mg Cholesterol;
23 g Carbohydrates;
10 g Protein;
4 g Fiber;
952 mg Sodium;
655 mg Potassium