|2 servings||calories per servings 510||protein serving 23 g||carbs per serving 55 g||total fat per serving 23 g|
An excellent sausage from our friends at nearby Pine Street Market makes this easy dinner something special. Spicy mustard greens complement the mellow, smoky flavor of the sausage, so you “get your greens” and get to enjoy them, too. Please note that the sausage is packed in a natural pork casing.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||6 g|
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.
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.
• 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.
While sausage browns:
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes.
• Drain pasta.
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.
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.
Add greens leaves. Cook, stirring, until leaves wilt, 2-3 minutes.
Slice sausage at an angle. Reserve sausage cooking liquid.
• 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.
Divide between 2 plates, and enjoy!
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.Learn More...