About the Dish

2 each Smoked Chicken Sausage
4 ounces Fettuccine
6 ounces Mustard Greens
1 Onion
2 cloves Garlic
1/4 teaspoon PeachDish Salt
1 teaspoon Apple Cider Vinegar
2 pats Butter
Per Serving
Calories 510
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 1120 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 5 g
Protein 23 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Brown Ale

The brown ale was once the most popular style of beer in England and Colonial America. Brown ales have a nutty and caramel flavor profile received from the brown malts used in the brewing. While eclipsed in popularity by the IPA, they remain an important part of our brewing heritage. For this dish of spicy mustard greens and smoked sausage, a brown ale will provide a nice malt base for all of the flavors. Consider Cigar City Brewing's Maduro, out of Tampa, Florida.

White Burgundy, Bourgogne, France

A common misconception is that sausage has to be paired with big, bold red wine. A acid rich, high flavor wine from Burgundy, France will be a lovely match to the uniquely flavored dish.

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel, halve and thinly slice onion. • Peel and mince garlic. • Remove greens stems, and chop finely. Cut or tear leaves into bite-size pieces.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add sausage. Cook without disturbing until sausage is browned on bottom, about 3-4 minutes. • Turn sausage. Cook without disturbing until browned on other side, about 3 minutes.
4
While sausage browns: • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes. • Drain pasta.
5
While pasta cooks: • Add 1 cup water to sausage. Increase heat to high. Cook until water reduces by half, 4-5 minutes. • Remove pan from heat. Transfer sausage and cooking liquid to a bowl. Let rest.
6
While sausage rests, wipe out pan. Place over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add greens stems, onion, garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion begins to become translucent, 4-5 minutes.
7
Add greens leaves. Cook, stirring, until leaves wilt, 2-3 minutes.
8
Slice sausage at an angle. Reserve sausage cooking liquid.
9
• Add pasta, vinegar and reserved cooking liquid to vegetables. Stir to combine. • Fold in butter and sausage. Taste and adjust seasoning as desired with PeachDish Salt.
10
Divide between 2 plates, and enjoy!

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