Warm Salad of Greens, Italian Sausage & Potatoes

Winter 2003, The EatingWell Diet (2007)

Your rating: None Average: 4.6 (13 votes)

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

"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

Makes: 4 servings, 1 1/4 cups each

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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


  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.


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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