• 4servings
  • 50minutes
  • 262calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1 pound(s) mustard greens , or kale (about 12 cups packed), trimmed, washed and coarsely chopped 1 pound(s) new potatoes , scrubbed and cut into 3/4-inch chunks 1/2 pound(s) hot or sweet Italian sausage , casing removed 2 teaspoon(s) fennel seeds

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 2 tablespoon(s) red-wine vinegar

  4. 1 garlic , minced

  5. 1/4 teaspoon(s) salt , or to taste Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add mustard greens (or kale), cover and cook over medium heat for 5 minutes. Stir in potatoes; add about 1/2 cup water, if needed. Cover and cook until the potatoes and greens are tender, 5 to 10 minutes longer. Drain and place in a large bowl.

  2. Meanwhile, cook sausage with fennel seeds in a small skillet over medium heat, turning from time to time, until cooked through, 10 to 12 minutes. (The seeds will adhere to the sausage.) Drain. Cut sausage into 1/2-inch-thick slices; add to the potato mixture.

  3. Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.


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