Servings: 4 people
Pot for boiling pasta
Large Sauté pan
- 1 lb. Frozen mustard greens you can substitute fresh collard or Mustard greens, but frozen is much simpler.
- 1 box medium pasta shells penne works well with this dish also
- 2 tbsp. olive oil
- 1 lb sausage I use Jimmy Dean’s sausage roll, but any flavored pork (or turkey sausage will do)
- 15.5 oz can cannellini beans rinsed & drained
- Salt and pepper to taste
- Grated Parmesan cheese for topping
- Red pepper flakes optional
- Garlic Bread
Defrost the frozen mustard greens and remove as much moisture as possible.
Cook pasta according to package directions, in salted boiling water, until just al dente. Do not drain, you may be using the pasta water for the sauce
While the pasta cooks, heat 1 tbsp of olive oil over medium-high heat in large skillet.
Add the sausage and cook until browned, about 5 minutes.
Break up any larger pieces with a wooden spoon.
Add mustard greens to the sausage
Cook 1 to 2 minutes, uncovered, stirring occasionally.
Add the cannellini beans and fold into the sausage and greens mixture.
Add cooked pasta to the skillet, toss to coat.
As you are folding the mixture together, the pasta with continue to absorb some of the liquid that is in the skillet.
If the pan becomes too dry, add a ladle full of hot pasta water
Adjust seasoning with salt and pepper.
Most sausage will have a decent amount of spices already. Red Pepper flakes and/or garlic salt can be added if desired.
Top with grated Parmesan cheese and serve with Garlic Bread
Substituting Spinach for Mustard Greens is not suggested, as it really does not have a lot of taste, compared to the bitter greens
Serving: 1cup | Calories: 419kcal | Carbohydrates: 49.1g | Protein: 18.8g | Fat: 16.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 26.7mg | Sodium: 633mg | Potassium: 384.9mg | Fiber: 10.9g | Sugar: 6.8g | Vitamin A: 3761.3IU | Vitamin C: 49.1mg | Calcium: 274.5mg | Iron: 8.5mg