Spicy Sausage and Turnip Green Ragout

from: Vegetarian Times, January 2009
serves 8


4 Mexican grain meat sausages such as Field Roast, or soy sausages, (1 lb), halved and cut into 1/2 inch slices
3 tbsp olive oil, divided
16 oz sliced mushrooms (sub more sausage, tomatoes or throw in some black beans)
2 medium onions, coarsely chopped
2 medium yellow bell peppers, cut into 1-inch pieces
12 cups coarsely chopped collard greens
2 large russet potatoes, peeled and cut into 1-inch pieces
4 cups cooked brown rice

1. Heat 1 tbsp olive oil in large pot or Dutch oven over medium heat. Add sausage slices and cook 5 to 7 minutes or until browned, turning often. Transfer to paper towel-lined plate and set aside.

2. Heat remaining olive oil in same pot over medium heat. Add mushrooms, onions and bell peppers and saute 7 to 10 minutes, or until vegetables are soft and mushrooms begin to brown. Add collard greens, potatoes and 2 cups of water, and season with salt and pepper. Cook 20 to 25 minutes or until greens are soft and potatoes are cooked through.

3. Stir in sausage and cook 2 to 3 minutes more, or until heated through. Serve over rice.

Nutritional Data:
415 calories
20 grams protein
13 grams total fat (1.5 gram saturated fat)
58 grams carbohydrates
0 mg cholesterol
434 mg sodium
10 grams fiber
11 grams sugar

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