California Central Coast Recipes
Collard Greens with Italian Sausage and Pappardelle Pasta
Pappardelle with Collard Greens and Sausage is a main course pasta offering that's a real budget-saver. It is based on Collard Greens with just a little "homemade" Italian sausage added for flavor.
This is such a flavorful dish! What helps make it so tasty is the quality of pork used. I use a little fresh lean bulk pork sausage made by the local butcher. I season it myself with fennel seeds and Italian seasoning, salt and pepper. This saves a lot of expense and is so MUCH more fresh-tasting, easier to cook with --and healthier too!
Preparation time: 20 minutesCooking time: 30 minutes
4 to 5 Tablespoons Extra-virgin Olive Oil
6 ounces Italian sausage , .removed from casings OR
6 ounces Bulk Sausage that's been "doctored-up" with dried fennel and Italian seasoning
1/2 large white onion , thinly sliced
1 pounds Collard Greens , washed thoroughly and sliced into strips
1/2 Cup White wine
Salt to taste
Freshly cracked black pepper to taste
1/2 pound Pasta such as Pappardelle
Freshly grated Parmesan Cheese
1 Wash the Collard Greens well. Slice the greens crosswise into 3/4-1 inch-wide pieces and set aside. If the stems are coarse, trim off the thicker parts and discard.
2 In a large stockpot with lid, heat two tablespoons of the olive oil over medium heat.
3 Add in the Italian sausage, separating into little pieces, saute until lightly cooked. Unless the sausage is excessively fatty, there's no need to drain off the moderate amount of oil. This will add flavor to the greens and help cook the onions.
4 Add in the sliced onions and separate into individual strands. Saute until softened. Add in more olive oil if necessary.
5 Deglaze with the white wine.
6 Shake off excess water from the Collard Greens. Add the greens to the pot. Stir well to distribute the greens and onion-sausage mixture evenly throughout the pot.
7 Add in the salt and gently toss the greens, picking up the onion-sausage mixture from the bottom. Add in the black pepper.
8 Cook, stirring often until the collard greens are wilted (about five to ten minutes.)
9 Taste the collard greens. Correct the seasonings for your personal taste. Stir and turn off heat.
10 In the meantime, in a separate pasta pot, bring water to boiling over high heat.
11 Add in salt, give a stir then add in pasta. Cook until al dente, or as directed on pasta package and stir occasionally.
12 When pasta is done, drain making sure that some water clings to the pasta. Add pasta to stockpot. Toss thoroughly.
13 Portion pasta onto dinner plates and serve with Parmesan cheese at the table.
There's some earthiness in the collard greens which will not go well with tannins or overly sweet wines. The best choice to serve with this dish is a dry white wine like a young Sauvignon Blanc, or a dry Alsatian style Riesling.