Best South African Sausage With Collard Greens Ethiopian Spiced Butter And Cashew Rice Recipes
COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
BLACK BEANS AND SAUSAGE
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
Nutrition Facts : Calories 462 g, Fat 19 g, Fiber 13 g, Protein 26 g
SOUTH AFRICAN SAUSAGE WITH COLLARD GREENS, ETHIOPIAN SPICED BUTTER, AND CASHEW RICE
In this pan-African menu, disparate parts of the continent are melded in a culinary way. The sausage is inherited from the Dutch colonialists in South Africa; the cashews, which were first brought from Brazil by the Portuguese, import a taste of Nigeria on the west coast and Mozambique on the east coast; and the spiced butter, called niter kibbeh, wafts in gently from Ethiopia. The rice and collard greens are pan-global.
Yield serves 4 to 6
Number Of Ingredients 25
Steps:
- To make the spiced butter, place the butter in a small, heavy saucepan and melt it slowly over medium heat. Add the remaining ingredients, increase the heat slightly, and bring slowly to a boil. Decrease the heat to very low and cook, uncovered, until the milk solids on the bottom are golden and the butter fat on the top is clear, about 45 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve lined with a double layer of cheesecloth into a small bowl. Transfer the clear liquid to a small jar and refrigerate until ready to use.
- To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Form into 1-inch balls, place on a plate, cover, and set aside in the refrigerator until ready to use, or for up to overnight.
- To make the rice, heat the butter in a small, heavy saucepan over medium-high heat. Add the cashews and cook, stirring, until beginning to turn golden. Add the raisins and rice and stir to coat with the butter. Add the water and bring to a boil. Decrease the heat until the water is barely shuddering. Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid. When the timer sounds, the water will have been absorbed and the rice will be tender. Remove from the heat and set aside to steam dry and finish cooking for 10 to 15 minutes. Fluff up the rice with a fork just before serving.
- To prepare the collards, bring a large pot of salted water to boil over high heat. Add the collards and parboil until wilted and beginning to soften, about 5 minutes. Drain well and set aside.
- To finish the dish, heat the 2 tablespoons spiced butter in a large sauté pan over medium-high heat. Add the meatballs and sauté until browned all around and cooked through, about 15 minutes. Add the collards to the pan and continue cooking until they are tender, 6 to 7 minutes.
- Transfer to a serving dish and serve right away, with the rice on the side.
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