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About the Dish

8 ounces Smoked Chicken Sausage
4 ounces Fettuccine
6 ounces Mustard Greens
1 small Yellow Onion
2 cloves Garlic
1/4 teaspoon PeachDish Salt
1 teaspoon Apple Cider Vinegar
2 pats Butter
Per Serving
Calories 687
Total Fat 41 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 17 g
Cholesterol 100 mg
Sodium 1473 mg
Total Carbohydrates 50 g
Dietary Fiber 5 g
Sugar 5 g
Protein 31 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a saucepot half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
Prepare your mise en place: Peel, halve and thinly slice onion. Peel and mince 2 cloves garlic. Remove stems from mustard greens and chop them finely; cut or tear leaves into bite-size pieces, keeping stems and greens separate.
In a small skillet over medium-high heat, add 1 teaspoon oil and sausages. Cook until sausages begin to lightly brown, 4-5 minutes. Turn and cook on second side until browned, 3-4 minutes more.
Carefully add 1 cup water to sausages, and increase heat to high. Cook until half of the liquid has evaporated, 4-5 minutes. Remove pan from heat, and let sausages remain in pan to rest.
When the water in the saucepot comes to a boil add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 11 minutes. Drain pasta in a colander, but do not rinse. While pasta is cooking cut sausages at an angle into 1-inch pieces. Reserve sausage cooking liquid.
Wipe out skillet, and add remaining 1 teaspoon cooking oil. Place over medium heat. Add mustard stems, onions, garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onions begin to become translucent, 4-5 minutes.
Add mustard leaves, and cook, stirring, until greens have wilted.
Add pasta, cider vinegar and reserved sausage cooking liquid to vegetables. Stir to combine. When warmed through, stir in butter and sausage pieces. Taste and adjust seasoning as desired with PeachDish Salt.
Divide between 2 plates, and enjoy!