Pasta with Tofurkey Sausage and Collard Greens

We have been eating more greens this summer than I have ever had in my life. My folks are so proud. Growing up I shunned the boiled dandelion and amaranth greens they tried to force down my throat. Though I have embraced the nutritional and tasty benefits of greens in my diet, I still need variety in their preparation else it just feels like a chore. Tonight I made a simple pasta dish with some Tofurkey sausage that was hiding in the back of my fridge. The collard greens were a nice stand in for the spinach I usually use in pasta dishes. Overall it was pretty good. Not sure how I feel about the Tofurkey, but the greens were well flavored and they paired nicely with the starchy bowtie pasta.

Pasta with Sausage and Collard Greens

FromThe Best Recipes in the World (via Kalyn’s Kitchen blog)

(4 generous servings)

1 bunch collard greens (about 1 lb.) stems removed, cut in half lengthwise, then sliced crosswise into half inch slices
3 T olive oil
1 T minced garlic (or less)
1 tsp. hot pepper flakes (optional)
5 links hot turkey Italian Sausage
12 oz. pasta
salt-pepper to taste

Bring small pot of water to boil, add sausage and cook at low boil 10 minutes. Let sausage cool and slice. Bring large pot of water to a boil, add sliced collards and boil 5-7 minutes, until tender but still bright green. Remove collards from water, keep water in the pot and bring back to a boil. When water comes to a boil, add pasta and a small amount of salt and cook 9-10 minutes, until done but still quite al dente. Drain pasta, reserving about one cup of cooking liquid.

While pasta cooks, in large skillet, heat 2 T olive oil. Add sliced sausage and brown until well browned on both sides. Remove sausage. Add remaining T olive oil and garlic (and red pepper if using) and cook 2 minutes, scraping bottom of pan to get browned sausage bits. Add collards and saute 2 minutes, then add pasta and enough cooking liquid to moisten dish, and cook 2 minutes more. Taste and season with salt and pepper. Serve hot with freshly grated parmesan cheese.

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2 Responses to Pasta with Tofurkey Sausage and Collard Greens

  1. Michael says:


    This looks delicious and, more importantly, simple! We have some Polyface sausage in the freezer that will be a perfect candidate.

    (great photos, btw)

  2. ophile says:

    Thanks Mike!
    yes, I wish I had had some real sausage from Polyface! or more locally, Country Time Farm.

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