Warm Salad of Greens, Italian Sausage & Potatoes

4 Reviews
From: EatingWell Magazine Winter 2003

For a milder flavor, substitute escarole or Swiss chard for the mustard greens or kale (add them with the potatoes).

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 271 calories; 15 g fat(4 g sat); 4 g fiber; 26 g carbohydrates; 10 g protein; 19 mcg folate; 16 mg cholesterol; 2 g sugars; 0 g added sugars; 9343 IU vitamin A; 36 mg vitamin C; 129 mg calcium; 2 mg iron; 952 mg sodium; 619 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 1 high-fat meat, 1 1/2 fat

Reviews 4

July 14, 2015
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By: EatingWell User
No leftovers! Made this last night with my husband's Elk Sausage, Swiss chard from the garden, and potatoes from the Los Alamos Farmers MarketGÇï. It was great! Pros: fast, easy
December 05, 2012
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By: EatingWell User
All-time favorite It's amazing how a few simple ingredients come together in this easy, filling salad. This is an all-time favorite of mine from Eating Well. Pros: Delicious, easy, so healthy!
November 06, 2010
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By: bethfreeman
I made this with vegetarian sausage (lentil apple sage flavor) and left out the fennel and it worked great.
July 26, 2010
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By: alexandra.west
I made this with swiss chard, and it was excellent. I did find that I needed to cook it a little longer than directed before the potatoes were tender.