World Food and Wine
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Greens in tomato sauce

Use your favorite greens in this recipe. Any of collard greens, kale, pointed cabagge, Swiss chard or tender stem broccoli is good.

Ingredients

6 sausage (optional, pork sausages, cut into thick rounds)
1 pinch chili pepper (optional, fresh red chili)
2 cloves garlic (minced)
3 onion (chopped)
2 cans tomato (1 lb cans whole tomatoes)
  seasoning (salt and freshly ground black pepper to taste)
3 tablespoons olive oil (or vegetable oil)
3 cups greens (rinsed and roughly chopped)
3 tablespoons wine (white wine, or 2 tablespoons balsamic vinegar, optional)

Instructions

Heat oil in a pan. If using, cook chili for a moment, to flavor the oil, and remove. Add garlic and onions and cook until soft. If using, cook sausages together with the garlic and onions.

Add tomatoes and cook for 5-6 minutes while crushing and breaking them.

Add wine or balsamic and simmer until the sauce is thick, about 20-25 minutes.

Fold the greens into the tomato sauce. Cook until just soft, about 10 minutes although the time will vary a little depending on your choice of greens.

Season with salt and pepper and serve over cooked pasta, cooked rice or a jacket potato.

Yield
4 servings
Preparation time 15 minutes
Cooking time 35 minutes
Total time
50 minutes

Notes

If you like it hot, add a little more chili. Chop it finely and do not remove it from the pan.

If you do not like concentrated flavors, halve the amount of wine, or balsamic vinegar, and add it to the pan just before the greens.

Regarding the sausages, you can remove the skin, or use sausage meat formed into balls, for a smoother sauce. Of course, for a vegetarian dish, omit sausages altogether. If serving over pasta or rice, boil in water while preparing the sauce.

For 4 people, you will need 2 cups pasta or 1 cup rice, measured dry. Garnish with 1 cup grated Parmesan cheese.

Source

North American cuisine

Collar greens are a staple of the Southern United States

easy, sauté, simmer
vegetables, side dishes
American food recipes
Food in U.S.A.

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