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Warm Salad of Greens, Italian Sausage & Potatoes

:  Winter 2003, The EatingWell Diet (2007)

Your rating: None Average: 4.5 (6 votes)

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


READER'S COMMENT:
"I made this with vegetarian sausage (lentil apple sage flavor) and left out the fennel and it worked great. "
Warm Salad of Greens, Italian Sausage & Potatoes Recipe

4 servings, 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 262 calories; 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.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate & Potassium (19% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 high-fat meat, 1 1/2 fat


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Recipe Categories

Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Health & Diet Considerations
High potassium
Healthy weight
Low cholesterol
Low calorie
Diabetes appropriate
Gluten free
Preparation/ Technique
Saute
Main Ingredient
Pork
Servings
4
Total Time
1 hour or less
Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Italian
Type of Dish
Salad, main dish
Main dish, meat
Style/Theme
Entertaining, formal
Budget
Publication
The EatingWell Diet (2007)
Winter 2003
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