Rating: 5 stars
5 Ratings
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For a milder flavor, substitute escarole or Swiss chard for the mustard greens or kale (add them with the potatoes).

Source: EatingWell Magazine, Winter 2003


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/4 cups
271 calories; protein 9.8g; carbohydrates 25.5g; dietary fiber 4.2g; sugars 2.3g; fat 15.3g; saturated fat 3.8g; cholesterol 16.5mg; vitamin a iu 9343.3IU; vitamin c 35.5mg; folate 19.1mcg; calcium 128.9mg; iron 1.7mg; magnesium 42.1mg; potassium 619.1mg; sodium 951.5mg; thiamin 0.3mg.

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