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Quick Collard Greens with Merguez Sausage and Couscous: Difference between revisions
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Quick Collard Greens with Merguez Sausage and Couscous (view source)
Revision as of 22:17, 10 November 2012
, 10 November 2012→Method
(Created page with "==Ingredients== * 2 pounds collard greens, stemmed * 1 1/2 pounds merguez sausage links * 1/2 cup water * 2 tablespoons olive oil * 1 cup chopped onion * 1/4 teaspoon dried c...") |
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# Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips. | # Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips. | ||
# Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links. | # Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links. | ||
Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper. | # Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper. | ||
# Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages. | # Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages. | ||