1 lb mild sausage links, casings removed
1 cup chopped leek
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3 cups cooked ditalini (small) pasta
1/4 cup heavy cream
Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.
Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.
Yield: 6 (approximately 1 1/3 cups) servings
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3 cups cooked ditalini (small) pasta
1/4 cup heavy cream
Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.
Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.
Yield: 6 (approximately 1 1/3 cups) servings
This recipe and photo are from an old SL magazine.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.