12-11…PASTA WITH TURNIP GREENS AND SAUSAGE

I know…it’s Sunday, and I should be making Sunday gravy, but the Turnip greens looked so good at the supermarket yesterday, and being in a veggie/produce mood…I really had no choice.



INGREDIENTS:

Fettucini
Turnip greens, coarsely chopped
Olive oil
Garlic, onion
Sausage, casing removed


PROCESS:

Brown the sausage, remove and set aside. Discard any excess fat, and sauté the garlic and onion in olive oil. Blanch the greens in boiling water for about 4-5 minutes, drain, and add to the pan along with the sausage and cook for 10-15 minutes.

In the meantime cook the pasta in the same water used for the greens.

COMMENTS:

Comfort food…not the typical Sunday pasta, but just as good.

10-4 Pasta with Turnip greens and Cannellini beans

Our CSA friends gave us a bunch of turnip greens which will be substituted for the escarole we cannot get here in Paducah.

INGREDIENTS:

Turnip greens
Cannellini beans
Olive oil
Garlic and onions
Fresh lemon juice

PROCESS:

Blanch the greens for about 3 minutes, drain, and sauté in olive oil with garlic and onion. Add the cannellini beans and simmer over low heat while the pasta cooks in the water used for the greens. At some point add the juice from half a lemon.


Add the pasta to the pan and mix well, serve with grated parmesan cheese.



COMMENTS:

Wow…this was delicious. The lemon juice added just the right touch to the flavors.

Without the pasta this dish would be Italian comfort food…beans and greens, simple and tasty. (usually made with escarole.)