Ingredients:
half dozen (turkey) andouille sausages, cutting into coins
8 oz crimini mushrooms, chopped
iii Hungarian hot wax peppers*, diced
1 Vidalia onion, diced
iii little pattypan squash, chopped
2 little bunches collards ( 12 stalks, well-nigh iv free cups chopped), ribs removed every bit good every bit coarsely chopped
10 oz hot, cooked brusque pasta
salt
freshly argue nighttime pepper
Directions:
Saute the sausage inwards a little amount of unsmooth stone oil inwards a large pan until browned on both sides inwards a large, high-walled skillet. Remove to a bowl every bit good every bit seat aside.
Add the mushrooms, peppers, onion, squeeze every bit good every bit collards to the pan every bit good every bit saute 1 minute. Cover for 2 minutes or until the collards showtime to plough vivid green. Remove lid every bit good every bit saute until the vegetables are all tender, 10-15 minutes. Toss with hot pasta, serve immediately.
*I shout out upwardly cubanelles would constituent every fleck a telephone commutation here.
My thoughts:
I dear collards. Normally I larn the southern route with them every bit good every bit seat upward them for ages with smoked meat just this 4th dimension they were every bit good every bit together with therefore fresh every bit good every bit vibrant looking I went inwards a unlike direction. I used them to a greater extent than like I would spinach or chard just beingness collards, they held their sort better every bit good every bit stood upward to a long saute with the other ingredients. I added inwards to a greater extent than or less local onions, squeeze every bit good every bit Hungarian hot wax peppers for extra vegetable goodness every bit good every bit a hint of spice. It was great! Not to heavy, full of season every bit good every bit veggies every bit good every bit the turkey andouille provided a lot of hot sausage season with actually little obese added. Perfect for a summertime level meal.
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