I found this recipe while poking around for something to do with the vitamin greens and it looked promising. I also must admit that it was basically the only recipe that suggested I do something other than sauté them in garlic and olive oil and enjoy. I’m all about cooking greens that way (as you know by now) but I was hoping for something a little more interesting.
I roasted the greens in garlic and olive oil and used rice instead of pasta. Once the greens were a little wilted, I removed them from the pan and used the same pan to cook the chicken sausage. When I mixed everything together, it was a little bland, so I tossed in some olive oil and lemon juice. Yum. That did it. The dish was light, flavorful, and refreshing.
1 cup cooked rice
2 chicken sausage links, sliced
1 small head of kale/1 cup kale, chopped
1 cup vitamin greens, chopped
4 TB olive oil
1 clove garlic, minced
2 TB lemon juice
Yield: 3 servings
TKT: 30 minutes
Cook the rice according to the directions on the package.
Heat 2 TB oil and garlic until fragrant in a skillet over medium heat (2-3 minutes).
Add chopped greens and sauté until slightly wilted (7-8 minutes).
Remove greens and place in mixing or serving bowl.
Add sausage links to same pan you cooked the greens in. Sauté until brown (7-8 minutes).
Add sausage and cooked rice to bowl with greens. Toss with remaining 2 TB of olive oil and lemon juice. Serve hot.
Suggestions, additions, or subsitutions
- I used chicken sausage with feta and spinach but any would work. You could probably also use pork sausage, but that might overwhelm the greens a bit.
- Any green would work in this dish – spinach, chard, etc.