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From time to time, we have those days when we forget to plan for dinner and decide just to wing it. I created this dish from just that experience. I prefer collard greens frozen instead of cooking them from scratch. They taste better and save me some work at dinnertime. So, I decided to pull all my veggies from the freezer today. Here's how I made this Sausage, Collard Greens, and Peppers Pasta Recipe. I hope you enjoy it.
Sausage Collard Greens Pasta Ingredients:
6 cups chicken broth
2 cups water
4 cups Egg Noodles
One garlic clove
14 oz mild pork sausage remove casing (chicken or turkey sausage works too)
1 tablespoon parsley (dried)
8 oz multi-color frozen peppers (blend pack)
4 cups Collard greens (Frozen and cut)
2 tablespoon Butter or Alternative butter spread
Step 1: Boil chicken broth and water, then add egg noodles as per package. Reserve ½ cup of broth/water mixture before draining the pasta.
Step 2: In a large skillet, add 1 tablespoon butter and then add garlic until fragrant. Don't let the butter and garlic burn.
Step 3: Add the sausage and break the sausage mixture into small pieces until lightly brown. It doesn't need to be fully cooked.
Step 4: The next step in this Sausage Collard Greens Peppers Pasta Recipe is to add the frozen peppers until cooked through but not browned about 3 minutes. Make sure the frozen peppers are not frozen before starting the next step.
Step 5: Then add the frozen collard greens until cooked through but not browned, about 3 minutes.
Step 6: Cook for another few minutes until the liquid disappears. It should not have little to no liquid at the bottom, and the collard greens should be warm.
Step 7: Add the drained pasta, keep ½ cup of broth/water to use, and toss. Let cook for 3 minutes.
Step 8: Sprinkle Pecorino Romano cheese on top and serve warm.
And here is the finished Sausage Collard Greens Peppers Pasta Recipe. What do you think? Do you like collard greens? Would you make this today?