Monday, June 5, 2017



With an ample supple of fresh mixed greens from Patience’s recent harvest still in the fridge tonight’s dinner will be a slight variation from 2 days ago.  The pasta will be different, and the beans are being replaced with Italian sweet sausage.


1.     Pasta- Trottole (available at Krogers Park Ave.)
2.     Sausage cut in small pieces
3.     Olive oil
4.     Onion and garlic
5.     White wine
6.     Fresh mustard and collard greens
7.     Fresh basil, parsley, and oregano
8.     Red pepper flakes


Brown the sausage in olive oil, remove and set aside.  Remove any left over fat from the skillet, add olive oil, and cook the onion, garlic, and red pepper flakes.  Add the coarsely chopped greens, the herbs, and the sausage and cook over low heat.  At some point add a splash of white wine.
When the past is done add to the skillet along with some of the pasta water, and cook for another 1-2 minutes.  Drizzle with olive oil and serve.


I can’t think of a better way to use fresh garden greens. This dish has all 3 of the major food groups – pasta, sausage, and plant food. Love it!

I almost forgot: my weight has been fluctuating between 163 and 165 for the past few months. Today it was 163.

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