Pasta with Collards and Sausage – From the kitchen of The Hills!
1 lb spicy smoked sausage, sliced
1 (8 oz.) pkg sliced fresh mushrooms
2 cloves garlic, minced
3 T olive oil
2 (10 oz.) pkgs frozen chopped collard greens, thawed and well drained (or use fresh)
1 T dried Italian seasoning
2 (14.5 oz.) can chunky Italian-seasoned tomatoes, undrained
1 lb penne or rigatoni, cooked
Freshly grated Parmesan cheese
- Brown sausage in a Dutch oven; drain on paper towels. Set aside.
- Cook mushrooms and garlic in olive oil in Dutch oven over medium heat, stirring constantly, until tender. Add sausage, collard greens, Italian seasoning and tomatoes. Cook 10 minutes.
- Add pasta, and toss well. Serve with Parmesan cheese.
Yield: 8 servings (16 cups)
- Caroline Weiler, Apalachicola, Florida