Best Whole Wheat Blend Rotini With Spicy Turkey Sausage And Mustard Greens Recipes

WHOLE WHEAT ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS

Steps:

• Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
• Remove from heat.
• Combine water and remaining broth in a large Dutch oven.
• Bring to a boil over high heat; stir in pasta.
• Cook, uncovered, 10 minutes or until al dente.
• Drain well; place pasta in a large bowl.
• Keep warm.
• Heat a Dutch oven over medium heat.
• Coat pan with cooking spray.
• Add onion; cook 4 minutes or until tender, stirring occasionally.
• Add garlic; cook 1 minute, stirring constantly.
• Remove casings from sausage.
• Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
• Stir in greens; cook 2 minutes or until greens wilt.
• Add reduced broth, half-and-half, and cheese.
• Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
• Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
• Toss well to combine.
• Serve immediately.

EASY SPICY KALE & MUSTARD GREENS

Steps:

• Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
• Cut the greens into strips that are about 1 inch by 3-4 inches.
• Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
• Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
• Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
• When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
• In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
• Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
• Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
• Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
• Serve with a dash of lime juice (brings out the flavor of the greens).

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Steps:

• Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
• Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
• Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
• If leaves are dry, mix in 1 or 2 of tablespoons of water.
• If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
• Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
• Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
• Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
• Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
• If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.