Post by Deleted on Feb 6, 2019 17:19:48 GMT -5
Ha Ha we were talking about greens and collards and look what was in my inbox just now. Looks and sounds delicious. Now how did my computer know to send this recipe
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Braised Collards With Tomato and Chicken Sausage Over Polenta
This richly savory dish is inspired by a happy marriage of Southern and Italian cooking.
Make Ahead: The braised vegetables and sausage mixture can be refrigerated for up to 4 days.
SERVINGS:
Tested size: 8 servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
10 ounces uncooked sweet Italian-style poultry sausage link, casings removed
1 medium sweet onion, sliced into half moons
6 cloves garlic, smashed
28 ounces canned whole peeled tomatoes, preferably no-salt-added, with their juices
4 cups low-sodium chicken broth
1 rind from Parmigiano-Reggiano cheese, plus 2 ounces Parmigiano-Reggiano, freshly grated (1/2 cup), for serving
1/2 teaspoon crushed red pepper flakes
One 16-ounce bag chopped collard greens OR one 1 1/4-pound bunch collard greens, stems removed, washed well and coarsely chopped (8 cups)
Salt
Freshly ground black pepper
1 1/2 cups uncooked polenta (coarsely ground cornmeal)
DIRECTIONS
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the sausage in pinches; cook for about 4 minutes, stirring occasionally and breaking it up with a spoon into smaller pieces, until it is well browned.
Heat the remaining tablespoon of oil in a large pot over medium heat. Stir in the onion and cook for 4 minutes, stirring occasionally, until it has softened. Add the garlic and cook for 1 minute, until it is fragrant, then add the tomatoes one at a time, squeezing each one with your hand to break it up as you add it to the pot along with any juices in the can. (Alternatively, you can put the tomatoes into the pot and use a potato masher to break them up.)
Add the broth, Parm rind and crushed red pepper flakes. Increase the heat to high and bring just to a boil, then reduce the heat to medium-low and cook, uncovered, for 30 minutes, stirring occasionally.
Add the sausage and the collard greens; increase the heat once more to high just long enough to return the mixture to a boil, then reduce the heat to medium-low; cook for 15 to 20 minutes, stirring occasionally until the greens are just tender. Taste, and season with salt and black pepper, as needed. Remove from the heat; cover to keep warm until the polenta is ready, or refrigerate for up to 4 days.
Cook the polenta according to the package directions, to a soft and porridge-like consistency.
Divide the polenta among serving bowls, top with the braised collards mixture and sprinkle with the cheese. Serve hot.
Calories per serving: 290
% Daily Values*
Total Fat: 10g 15%
Saturated Fat: 3g 15%
Cholesterol: 50mg 17%
Sodium: 490mg 20%
Total Carbohydrates: 35g 12%
Dietary Fiber: 5g 20%
Sugar: 5g
Protein: 14g
www.washingtonpost.com/recipes/braised-collards-tomato-and-chicken-sausage-over-polenta/16824/?noredirect=on&utm_term=.2a0b083117e7&wpisrc=nl_lean&wpmm=1
.
Braised Collards With Tomato and Chicken Sausage Over Polenta
This richly savory dish is inspired by a happy marriage of Southern and Italian cooking.
Make Ahead: The braised vegetables and sausage mixture can be refrigerated for up to 4 days.
SERVINGS:
Tested size: 8 servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
10 ounces uncooked sweet Italian-style poultry sausage link, casings removed
1 medium sweet onion, sliced into half moons
6 cloves garlic, smashed
28 ounces canned whole peeled tomatoes, preferably no-salt-added, with their juices
4 cups low-sodium chicken broth
1 rind from Parmigiano-Reggiano cheese, plus 2 ounces Parmigiano-Reggiano, freshly grated (1/2 cup), for serving
1/2 teaspoon crushed red pepper flakes
One 16-ounce bag chopped collard greens OR one 1 1/4-pound bunch collard greens, stems removed, washed well and coarsely chopped (8 cups)
Salt
Freshly ground black pepper
1 1/2 cups uncooked polenta (coarsely ground cornmeal)
DIRECTIONS
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the sausage in pinches; cook for about 4 minutes, stirring occasionally and breaking it up with a spoon into smaller pieces, until it is well browned.
Heat the remaining tablespoon of oil in a large pot over medium heat. Stir in the onion and cook for 4 minutes, stirring occasionally, until it has softened. Add the garlic and cook for 1 minute, until it is fragrant, then add the tomatoes one at a time, squeezing each one with your hand to break it up as you add it to the pot along with any juices in the can. (Alternatively, you can put the tomatoes into the pot and use a potato masher to break them up.)
Add the broth, Parm rind and crushed red pepper flakes. Increase the heat to high and bring just to a boil, then reduce the heat to medium-low and cook, uncovered, for 30 minutes, stirring occasionally.
Add the sausage and the collard greens; increase the heat once more to high just long enough to return the mixture to a boil, then reduce the heat to medium-low; cook for 15 to 20 minutes, stirring occasionally until the greens are just tender. Taste, and season with salt and black pepper, as needed. Remove from the heat; cover to keep warm until the polenta is ready, or refrigerate for up to 4 days.
Cook the polenta according to the package directions, to a soft and porridge-like consistency.
Divide the polenta among serving bowls, top with the braised collards mixture and sprinkle with the cheese. Serve hot.
Calories per serving: 290
% Daily Values*
Total Fat: 10g 15%
Saturated Fat: 3g 15%
Cholesterol: 50mg 17%
Sodium: 490mg 20%
Total Carbohydrates: 35g 12%
Dietary Fiber: 5g 20%
Sugar: 5g
Protein: 14g
www.washingtonpost.com/recipes/braised-collards-tomato-and-chicken-sausage-over-polenta/16824/?noredirect=on&utm_term=.2a0b083117e7&wpisrc=nl_lean&wpmm=1
