Orechiette with Sausage and Collards

Orecchiette with Collard Greens

Prep time: 10 Min - Cook time: 20 Min - Total time: 30 Min

Ingredients

1/2 bunch collard greens, washed and cut into strips
8 oz orecchiette pasta (2 oz per person)
1/4 cup olive oil, divided
1/2 lb. pork sausage, sweet Italian sausage, or hot if you prefer, casing removed
3 cloves garlic, chopped
1 shallot, diced
12 oz cremini mushrooms, cleaned and sliced
1/2 cup parmesan cheese, shredded
Salt, pepper as needed
1/2 tsp red pepper flakes (optional)

Instructions

Wash the collard greens very well, then roll them up like a cigar, and cut them into thin strips. Blanch in boiling water for 2 minutes, the drain and set aside.
You can use the collard water to cook the pasta, or use fresh, your choice. Either way, bring a pot of water to boil, add 1 tbsp salt and the pasta, and cook according to package directions. Drain and reserve 1 cup of the starchy water. Toss the pasta with a teaspoon or so of olive oil or butter.
In a large sauté pan, remove the sausage from the casings if that is what you are using, then cook the sausage, breaking it up as you go - until browned and lightly crisp. Remove to a dish and clean up the pan with a paper towel.
Add 1 tbsp oil to the pan, add the shallots, mushrooms to the pan and cook for 5 minutes. Add the collards, season with salt and pepper. Cook the greens for about 5 minutes.
Add the sausage and mushroom mixture back to the pan along with the pasta and combine. Add the parmesan cheese, and a little a little of the pasta water if necessary.
Serve and enjoy!

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Notes:

I have made so many renditions of this dish, and while I love collards, and grow them, my favorite way is to make a wine sauce to go with this. See Ground Chicken Sausage and Broccoli with Wine Sauce.

This is actually such a fabulous dish - you can change the green vegetable to just about anything you like, and it's ready in 15 minutes!