Best Italian Sausage With Broccoli And Collards Or Kale Recipes
ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Provided by Chris Morocco
Categories Bon Appétit Sausage Kale Grill Grill/Barbecue Almond Capers Pork Summer Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
- Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
- Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
- Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
- Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
- Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.
ZESTY ITALIAN SAUSAGE PASTA
Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
- In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.
Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g
BUCATINI WITH SAUSAGE & KALE
I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. -Angela Lemoine, Howell, New Jersery
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 512 calories, Fat 30g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 898mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein.
ITALIAN SAUSAGE WITH BROCCOLI AND COLLARDS (OR KALE)
There's more to collards than simmering them with bacon. The humble staple of a Southern winter dresses up very prettily in this colorful dish, which would be even more colorful if I could have used cauliflower. But, alas, my DH hates it. You could, however, use it in yours. And if you don't have collards you could use kale.
Provided by 3KillerBs
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the sausage into a pot. Cover with water and simmer 15 minutes or so while you cope with the veggies.
- Clean and trim the collards. IMO, the best way to wash greens is to put them into a large, deep sink and slosh them around in the water like a tub of laundry. Tip -- if they are very muddy rinse them in a bucket outdoors first to keep the dirt out of your drains.
- Chop the collards and, if using the cherry tomatoes, cut them in half.
- Clean the broccoli and cut it in bite-sized pieces.
- Peel the onions. Quarter them lengthwise then slice them thickly.
- In a large, cast iron pan - a chicken fryer, a dutch oven, or a stir-fry pan -- saute the onions and broccoli until about half cooked.
- Add about 1/2 cup of the broth from the sausage then start adding handfuls of collards or kale to the pan. Stir frequently, adding additional handfuls as it cooks down, until its all in the pan.
- As you cook the greens, grill or fry the pre-cooked sausages to brown them nicely.
- Once the collards are all in the pan, steam-saute the mixture until the collards are well-cooked, but not grey or mushy.
- Add the tomatoes and stir around until they are well-heated.
- Serve the sausage on top of or beside the veggies, sprinkling both with Parmesan to taste.
- Pass vinegar at the table if desired since many people feel that no dish of collards is complete without it.
- Note -- It makes a good potluck dish if you quarter the sausage and toss with the veggies before topping the whole pan with Parmesan.
Nutrition Facts : Calories 219.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 25.2, Sodium 519, Carbohydrate 14.9, Fiber 5.1, Sugar 4.1, Protein 17.9
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