vegetables

Southern-Style Collard Greens with Smoked Turkey

September 10, 2018 Leave a Comment

I’ve been eating southern-style collard greens for as long as I can remember. My grandmother on my dad’s side (may she rest), used to whip them up special for me pretty much any time I wanted them. And I wanted them a lot. Both of my grandma’s killed it in the kitchen, and their knowledge poured into my mom, and now it’s all mine. I love pork, but I know there’s a handful of you who don’t eat it. This version is pork-free but it absolutely does not skimp on flavor. These greens remind me of the women I was raised by, and it’s very near and dear to my heart. We never measure anything, but of course I’m going to give you measurements to start off with, and adjust to your own personal liking.

The base of the broth is made with high-quality chicken stock, not broth. Be 100% sure you’re buying the best quality chicken stock if not using homemade. The stock is full of serious flavor, which permeates through the greens slowly, making them MELT IN YOUR MOUTH DELICIOUS! I repeat, make sure the chicken stock is the highest quality you can buy (if not make). Also, greens can be kinda bitter, so it’s important you learn to balance these flavors by giving it a splash of acid (apple cider vinegar, preferably with the mother), and a bit of sweetness (wildflower honey). What if you can’t find wildflower honey? Then use whatever you have access to. You’ll also want to add some heat to your greens, the level is up to you.

Low and slow is the best way to cook southern-style collard greens, in my opinion. No need to rush, this is a low-country kinda dish, so let these aromas permeate your kitchen and enjoy the end results. I first posted this recipe to my Instagram account last year, and folks have made it for their families during holiday season. Everyone who’s tried it so far has loved it, and I think that has a lot to do with how I instruct you to prepare it. I want you to really make this yours, so as always, taste as you go!

Southern-Style Collard Greens with Smoked Turkey

This is a collard green chopper. It’s not necessary if you’ve already pre-chopped your greens to bite sized pieces, but if you’d like to shred them even further, this comes in handy.

Once you take the neck and legs out, let them cool. Then carefully shred the meat from the bones and add it back to your greens.

I use two pre-made spices for this recipe, by The Gourmet Collection (links in recipe). I purchase mine from either Tuesday Morning, Marshall’s, or TJ Maxx. They’ve also been spotted at World Market. If you cannot find them, here’s the ingredients list for both, so you can substitute with what you have.

Smoked Paprika, Garlic, Chili & Chives Spice Blend

smoked paprika, garlic, onion, sugar, red bell peppers, tomato flakes, black pepper, chili, chives, lemon peel, oregano, rosemary

Garlic & Onion Spice Blend

garlic, onion, salt, soy bean, carrot, coriander, sugar, black pepper, red bell pepper, parsley, oregano, turmeric, cumin, sage, chives.

These were so amazing. If you’d rather use pork, such as hamhocks or fat back, etc. instead of the smoked turkey, feel free! I’ve made them with either protein, and they come out succulent no matter what.

Southern-Style Collard Greens with Smoked Turkey

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Author: Chef Resha

Ingredients

4 large bundles of collards, stemmed and chopped
1 stick butter (salted)
¼ cup olive oil
2 large leeks, chopped and rinsed thoroughly
1 medium yellow onion, chopped
1 tsp crushed red pepper flakes
1 bundle of fresh thyme, tied with kitchen twine
1 tsp herbes de provence
1 tsp garlic & onion mix (SEE NOTES BELOW)
1 tsp smoked paprika, garlic, chili & chives mix (SEE NOTES BELOW)
2 tsp - 1 tbsp kosher salt
1 tsp black pepper
3 cloves garlic, chopped
2 smoked turkey necks
2 smoked turkey wings
1 qt high-quality chicken stock (not low sodium)
3 cups water
¼ cup apple cider vinegar
1 tbsp wildflower honey

Instructions

these are eyeball measurements to get u started. please taste as u go and adjust to your liking.
the spice mixes I used are from The Gourmet Collection - found at Homegoods, Tuesday Morning, online, etc.
remove the stems from your collard greens. rinse them thoroughly to remove any dirt and sand. roll the leaves up and chop them into manageable pieces.
Sauté the leeks and onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the leeks and onion are translucent, about 7 minutes. Add the garlic and cook for 1 minute. Add the thyme bundle, and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture. Pour in the chicken stock and water, then add the spice blends. Bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust. When you’re satisfied with the flavor, add the collard greens. Push them down and stir them around until they’re submerged. Cover and simmer on low heat for 1 hour. Add the vinegar and honey, and cook and additional 30 minutes to 1 hour or until the collard greens are melt-in-your-mouth tender and the smoked meat is falling off the bone. Taste and adjust thru each step.

Honey-Roasted Carrots

January 19, 2015 17 Comments

Hello! Greetings and such 🙂 Before I get into this recipe, I wanted to share with you all some exciting news. I’ll be on the Dr. Oz show January, 19th (today)! They’re doing a little segment on food bloggers, weight management, and all that jazz..and I was honored to be a part of it. I had a blast, despite being nervous to the highest of hells lol. I’ve never done TV before, so it was pretty jarring for me. I didn’t have much time to process it either. Dr. Oz and his amazing staff were extremely kind and accommodating, I’d definitely do this all over again if asked. If you’d like to read a little more about my weight-loss journey, please click here! I demonstrated how to make my beloved Chipotle Sticky Wings just a little healthier. Dr. Oz really seemed to enjoy them, I caught him closing his eyes as he ate them, haha! Yes, people…my food will get you lucky 😉

This year, you will see a lot of healthier recipes posted on this site. I’ve spent much of last year experimenting on my own body to see what works, and what doesn’t. I’m confident enough to share a few things with you all. Don’t be fooled though, the decadent comfort food recipes I’ve become known for will still have a home here, but I’ve found a happy medium to include both decadent and health-conscious foods. I have posted a few already, check posts from November and December, and I have tons more in the pipeline. I’ll share some meal-prep ideas with you all, as well as healthier ways to prepare some of your favorite fatty foods.

Roasted carrots are about to become your favorite. Their natural sugars are released and they taste like candy. During my weight-loss journey, they were a staple. I ate, correction — EAT them all the time, they’re great for meal-prep. They are also awesome as a snack to satisfy my sweet tooth. You can season them however you’d season sweet potatoes, seriously. I’d scale back on adding too many added sweeteners, because we still want them to be relatively healthy. Don’t be afraid of the darker parts of the carrots as they roast. That ain’t nothing but flavor! You want to roast them until they’re tender but not mushy or falling apart too much. Add a very light drizzle of honey, add a little spice and heat, and you’re on your way. Get into it!

2lb bag full of natures candy.

peel those carrots!

Drizzle a little oil over those babies. I’m using an oil infused with garlic and herbs. use whatever you have! You don’t need much, just enough to keep them from getting ashy.

Sprinkle evenly with sea salt (just a little), pepper, crushed red pepper and toss around.

space them out on the baking sheet and drizzle with honey. Mmm..

Close-up

After about 10 min, turn the carrots over so they caramelize on the other side.

After about 20min or so, here we are. Ready. Oh, baby…

Brush these babies with a tiny bit more honey. Just a touch.

Shinehhhh!

Sprinkle these bad boys with a tiny bit of fresh thyme.

Eat them right away. You’ll eat the entire pan. They’re so good.

I ate them all. Judge me.

they legit taste like candy, so good. so so so so good!

Oh, you hate carrots? No you don’t. You just haven’t had them right 😉

Honey Roasted Carrots

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

This recipe doesn't require many specific measurements. It can be made with as many or as few carrots as you desire.

Author: Resha from CarnalDish

Ingredients

2lbs carrots, peeled and tops cut
2 tbsp grapeseed oil (can use any oil you want)
good pinch of sea salt
pinch of freshly ground black pepper
pinch of crushed red pepper flakes
pinch of cinnamon
2 tbsp honey
1-2 sprigs fresh thyme

Instructions

Preheat your oven to 425
Arrange the peeled carrots on a baking sheet. Drizzle with the oil you're using, sprinkle with each seasoning and toss to coat. Drizzle with a little honey (they don't need much, carrots are very sweet on their own when roasted). Spread the carrots out on the baking sheet so they're not sticking together. They need a little room to breathe.
Roast for 10 minutes. Remove from the oven, then turn them over so the other side caramelizes. Roast about 10 more minutes. Brush just a little more honey over the carrots, if you'd like (you won't need much). Sprinkle fresh thyme over the carrots and eat them ALLLL!

Notes

I used an oil infused with garlic and herbs, but you can use ANY oil you want. Coconut, grapeseed, and olive oil are great choices.

White Wine Braised Brussel Sprouts with Bacon and Cranberries

November 20, 2014 9 Comments

These are the brussel sprouts for those who hate brussel sprouts, or think they hate brussel sprouts. My dad absolutely hates brussel sprouts, and he destroyed these. My mom shook her head and raved, “I eat brussels all the time, but those are the best I’ve ever had. Makes no sense. They’re even good cold”. Well, neither party is lying here. These are just damn good brussel sprouts. Bacon and brussels go together like eggs and avocado. They’re just a match made in mouth heaven. Throw in a few dried cranberries to soak up some of that white wine and we’ve got ourselves a party. The brussels cook up tender and caramelized, full of delicious flavor, sure to please any skeptic. They aren’t the least bit bitter, and sure to be a great addition to your holiday table.

Brussel sprouts should be tender, but not soggy. Braising them allows us to develop color AND lots of flavor. The cut sides get nice and caramelized, and the wine just absorbs into the leaves giving you an incredible taste. The smokey bacon and sweet shallots pair nicely with the heat from the crushed red pepper and Herbes de Provence — then the magic happens when you toss in some sweet/tart dried cranberries and that last minute hit of honey. Oh boy…flavor overload. Very simple yet very delicious. There are tons of ways to cook and flavor brussel sprouts, but this is a quick and delicious way to introduce them to your regular diet. They are packed with nutrition and with proper love and care, can be transformed from a childhood fear to an adult delicacy.

OMG these are SO good!! Let’s get started, shall we?

24 ounces of brussel sprouts, ready for some action

Cut the dirty little ends off each brussel sprout. We don’t need those.

1. Trimmed ends, peeled the ugly and bruised outer leaves, 2. Rinse the brussels under cold water to remove any loose dirt, 3. Whoa! These are huge. Slice each brussel in half, lengthwise, 4. Ready

Slice 4 ounces of whatever bacon you have on hand into lardons, like this!

Heat 2 tablespoons of extra virgin olive oil over medium heat in a skillet. I’m using cast iron, you can use whatever you have on hand.

Peel and slice one shallot.

1. Cook bacon in olive oil and separate the strips with a wooden spoon, 2. Add a generous pinch of crushed red pepper flake and stir around, 3. Add a good pinch of Herbes de Provence and stir, 4. Allow the bacon to develop some color, then add the shallots, breaking them up with the wooden spoon.

Mince two small cloves of garlic and set aside.

Once the bacon is crisp and golden, remove everything from the skillet with a slotted spoon. Set aside.

Once the bacon is crisp and golden, remove everything from the skillet with a slotted spoon, leaving the fat behind. Set aside.

Here’s what we have leftover. A good amount of fat to coat just the very bottom of the skillet. This is good! If you have too much fat, pour some of it out. You literally just want enough to coat the pan, about 3 tablespoons or so, depending on the size of your skillet and how many sprout halves you have.

1. Arrange each half of your brussel sprouts into the pan, cut-side down, 2. Cover and sear for just 2 to 3 minutes, until the edges begin to caramelize, 3. Add your wine and water to the brussels, 4. Add the coarse sea salt, black pepper, garlic, cranberries, and bacon and shallot mixture on top, allowing the cranberries to sink into the wine.

1. Cover and braise over medium-low heat for 10-12 minutes, or until liquid has evaporated and brussels are easily pierced with a toothpick or wooden skewer. Remove pan from heat, drizzle honey over brussels and toss gently to combine. Allow the honey to completely melt into the dish. Serve and enjoy!

Jeeeeeeez

White Wine Braised Brussel Sprouts with Bacon and Cranberries

the flavors…whew!

everything just works together.

your kids may even love these..

Heavens…these are SO good! *shakes fist*

I implore you to make these, immediately. My dad, who really hates brussels, has paid me to make these for him — they’re that good. They’ll make anyone a believer!

White Wine Braised Brussel Sprouts with Bacon and Cranberries

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Resha from CarnalDish

Serves: 4

Ingredients

24 oz. (1½ pounds) Brussel Sprouts, ends trimmed, bruised outer leaves removed, sliced in half lengthwise
2 tablespoons extra virgin olive or coconut oil
4 oz bacon (roughly 4 slices), sliced into lardons/thin strips
1 shallot, peeled and sliced
2 small garlic cloves, minced
½ to ¾ cup white wine (*see note below*)
½ cup water (*see note below*)
½ cup, or small handful dried cranberries
¼ - ½ tsp crushed red pepper flake (use as much or as little as you can tolerate)
½ tsp Herbes de Provence
Freshly ground black pepper and sea salt to taste
1 tbsp raw honey

Instructions

In a large skillet, pour 2 tablespoons of extra virgin olive or coconut oil over medium heat. Add the bacon and separate the lardons with a wooden spoon. Add crushed red pepper, herbes de provence, and continue to render the bacon until it starts to get lightly crisp, about 5 minutes. Add the shallots and continue to cook until the bacon is nice and crispy, and the shallots are translucent and just beginning to caramelize, about another 3-4 minutes. Once bacon is crisp, remove all contents from the skillet with a slotted spoon, leaving about 3 to 4 tablespoons of fat in the skillet (just enough to coat the bottom of the pan). If you have too much fat leftover, please discard some of it.
Arrange each brussel sprout, cut-side down into the skillet in an even layer. Immediately cover your skillet to trap the steam and let the brussels caramelize on their own, about 2 to 3 minutes over medium heat. Off heat, carefully add the white wine, it may bubble up fiercely! The amount of wine you use will be determined by how large your skillet is, and how many brussels you have. You may need more or less, but the wine should not completely cover the brussel sprouts -- it should rise maybe ¼ of the way up. Add the salt and pepper, garlic, bacon, and cranberries -- pushing the cranberries into the wine as much as you can. Cover the skillet and reduce the heat to medium-low. Check the bottoms of the brussels often to make sure they don't burn too much (although even when they get super dark they're still amazing). If your wine is evaporating too quickly, add the ½ cup of water, at little at a time. Braise the brussels in the white wine and water (if needed) for about 8-15 minutes (depending on the size of your brussels), or until you can easily pierce them with a toothpick or wooden skewer. Thy should be tender but NOT mushy.
Once the brussels are tender and the liquid has evaporated and soaked into each sprout, turn off the heat. Drizzle 1 tablespoon of honey all over the entire dish and GENTLY toss to combine, letting the heat melt the honey through every nook and crannie. Taste and adjust seasoning as needed. Serve immediately.

Notes

Total amount of wine used will depend greatly on the size of the skillet you're using. A 12" skillet will use about ¾ cup, so if you're using something smaller or larger than that, please adjust accordingly. Use the water if your wine is evaporating too quickly. You just want to keep the brussels moist long enough to braise until they're tender, but not mushy.

Clean Eating: Quick & Easy Sauteed Tuscan Kale

November 15, 2014 11 Comments

Kale is another one of those “super amazing superfoods” that helped me shed the pounds this year. You can really customize this quick and easy recipe to your personal needs. Here is one of my favorite ways to cook this bitter green down to deliciousness. I’m cheating by using pre-washed kale in a bag, purchased from Wegmans. It’s absolutely delicious. Although I’m not a fan of stems, and there are a few in here…it’s still a great dish. You can pick them out if you want — I usually do because I’m petty, I didn’t this time because I was lazy. Adding just a touch of honey at the end really mutes the bitterness associated with this vitamin-packed dark leafy green. You can use this recipe for any “tough” green vegetable, it works great with swiss or rainbow chard.

Clean Eating: Quick & Easy Sauteed Tuscan Kale

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Resha from CarnalDish

Serves: 4

Ingredients

16 oz Tuscan kale, washed and drained
1 small shallot, diced
2 cloves garlic, minced or grated
1-2 tbsp apple cider vinegar
¼ cup low-sodium fat free chicken broth (vegetable stock is acceptable)
pinch of red pepper flakes
coarse Himalayan sea salt, to taste
freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
1 tbsp raw honey

Instructions

Wash kale with cold water and let drain. Pour olive oil and red pepper flakes in a large skillet, and bring to heat over medium-heat, until oil begins to shimmer and have a webby appearance and red pepper flakes begin to sizzle.
Add shallots and cook for 2 minutes, until translucent. Add the kale, carefully in an even layer. Cover with lid and let cook without stirring for 1 minute. Remove lid and stir kale and shallots around until evenly mixed. Cover again for 2 minutes. Add garlic, chicken broth, vinegar, garlic, salt, and pepper, stirring to combine. Cover and let cook until most of the liquid has evaporated, about 8-12 minutes.
Depending on how tender you enjoy your kale, you could continue to cook it down even longer or enjoy it with al dente. Taste as you go, adjusting the seasoning as needed, adding more broth as needed. Add the honey at the very end to offset any bitterness.
Serve and enjoy.

Quick and Easy Asparagus

December 8, 2013 4 Comments

Spinach, broccoli, hericot verts, kale, brussels, and asparagus are our most frequently eaten green vegetables in this house. I realize I haven’t posted any vegetable recipes, and there’s a reason for that — I honestly thought no one cared lol. I treat veggies with respect most times, and keep them rather simple for our quick weeknight noms. Sometimes I’ll do something fancy with them, but not frequently. I didn’t think anyone wanted to know how I did this, but I guess I can post my quick and easy vegetable recipes as well as the more involved versions too, right? Wouldn’t hurt…

This is a very quick, very simple, very basic “recipe” for weeknight asparagus that can be done in about 10 minutes. You simple give the asparagus a quick head-start in the microwave to steam them, then toss them in a skillet with a little coconut oil, spices and boom — you’re done. Stupid easy. I know the nutmeg may seem weird, but trust me, it works here. You only need a tiny pinch, and you can eyeball the other measurements.

The skillet I’m using here is from T-Fal. I’m also using a microplane to grate the nutmeg. The clear bowls I use can be purchased on Amazon.

1) our microwaved and drained asparagus. 2) seasonings I’m using, feel free to use whatever you’d like. 3) coconut oil ready to go! 4) add the asparagus and the seasonings and cook for just 3 to 4 minutes

Just, delicious…and fast!

Stay tuned for more vegetable recipes in the near future, I have tons of them!

Quick and Easy Asparagus

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

A super fast, delicious way to bring asparagus to your dinner table.

Author: Resha from CarnalDish

Serves: 4

Ingredients

1 bunch of asparagus, woody ends removed (see note below)
1 tbsp water
1 tbsp coconut oil
pinch of sea salt
pinch of red pepper flake
pinch of granulated garlic
pinch of freshly ground nutmeg
pinch of black pepper

Instructions

Trim off the woody ends of your asparagus (usually the last 2 inches). Place asparagus in a microwave-safe bowl with 1 tbsp water, and cover tightly with plastic wrap. Punch a tiny hole in the center of the plastic wrap to allow the steam to vent. Microwave on high for about 3 to 4 minutes. Carefully remove the plastic wrap, allowing the steam to ventilate away from you so that you don't get burned. Drain the asparagus and set aside.
Heat 1 tablespoon of coconut oil over medium-high heat. Add asparagus and seasonings, and cook until edges of asparagus begin to caramelize just slightly, about 3 to 4 minutes. Taste, and adjust seasoning if needed.
Serve and enjoy

Notes

This method works best with thicker spears of asparagus. If your asparagus is on the thin side (like a pencil), steam them in the microwave for just 2 minutes vs. 4, and cook over the stove for just 2 minutes, instead of 4.

Sexy Sausage and Vegetable Pasta

October 17, 2012 26 Comments

Girl, where have you been? It’s been forever and a day! I’ve missed you, I’ve missed cooking, and I’ve missed blogging. Let me fill you in on life real quick…

Yes, we’re going to be making this loveliness right here…

But first, lemme bring you up to speed.

My Summer and pre-Fall has been absolutely insane. A lot has happened. First off, I moved. After 30 years of breathing Virginia air, I no longer live in Virginia. My boyfriend and I are now residing in Atlanta, and loving life even more. We are so close to everything and most importantly, I am right across the street from one of the best Kroger’s in Atlanta. It’s HUGE and they have everything I’ll ever need to cook with. I am also surrounded by specialty shops, farmer’s markets, and so much more. Oh, and check out my new kitchen!!

Hell yes for lots of counter space! I love it. I am so glad to be back into the swing of things after having all of my kitchen equipment in storage for months!!

Anyway, the ONLY thing I miss about Virginia is my family — my parents, especially. They are my backbone, my best friends, and my core. Thankfully I can FaceTime them anytime I want, just to see their face. It really takes the ease off the home-sickness. I just wish I could FaceTime with my nieces and nephews, too. Other than that, nothing can drag me back to VA…I am super happy here in Atlanta and see myself taking over the city, one plate at a time.

The main reason I came to Atlanta was to start a food business. I want to one day open up a food truck and be able to feed the people of Atlanta food from my website (and other recipes I haven’t posted), and then once that’s successful and flourishing, maybe get a bigger restaurant. The way I see it is, a food truck will allow you to start small and allow you take your food to the people instead of relying on them to come to you. It will also help me get the word out and hopefully become a culinary cornerstone of this great city. These are my short-term goals, so I pray I am able to make myself proud over the next 1 to 2 years. I just have to figure out a way to save up to get this truck, hopefully I can get a loan or a miracle…

…but let me not babble on…

You came here to learn how to make this super sexy sausage and vegetable pasta.

What makes this pasta sexy? Well it’s simple, the flavors are everything. They awaken your senses, and rile up your desires. Hell, at least that’s what happened to my boyfriend and I. This dish had us feeling some kinda way lol…we also prepared it together, so it’s great for couples to do. My advice is to just get in the kitchen, take on tasks and just have fun cooking together. He’s been my sous-chef before, but this time, I literally wanted to rip his clothes off after we ate this — errrr..I won’t go into further detail, but yeah…this dish is bangin. It was literally thrown together on a whim, completely free-styled, and it turned out to be insanely good. It’s one of those weeknight dishes you can make in about 30 to 35 minutes or less, but will remember for months and months to come. Everything in this dish compliments each other so perfectly, and the flavor explosion is out of this world. Bold spices, fresh vegetables, and it’s very filling — I promise you’ll love it.

Don’t be tempted to add a cream-based sauce to this dish, it will mask all of the amazing flavors going on here and to be quite honest, it doesn’t need it. Take my word for it, please. I am a creamy pasta lover to the core, but this is NOT one of those dishes. Truuuuust me…

If you have some sort of angst against one or more of the vegetable choices in this recipe, swap them out for your own favorites. Don’t wanna use sausage? Use chicken, or don’t use meat at all! It’s totally up to you. Throw in some shrimp for an extra boost, hell, make this your own. That is one of the beautiful things about this recipe, you can fully customize it.

So are you ready? Grab your hunny, and get your butt in the kitchen!

Wash and prep your veggies.

Roughly chop 2 large shallots.

Rip the florets off a fresh head of broccoli.

Begin cooking your sausage over medium heat with a little oil.

Toss in some crushed red pepper and fennel while it continues to brown and caramelize around the edges.

Nice and caramelized sausage, toss in your shallots.

Toss in your mushrooms.

De-glaze your pan with white wine, and stir up the delicious brown bits — that’s nothing but flavor.

The wine will evaporate pretty quickly, and the mushrooms and sausage will soak up its wonderful flavor.

Now, toss in your veggies – except the spinach (we’ll save that for last).

At this point the veggies are wilted and technically cooked thru, and you can stop at this point, but if you like them to be just a little more tender, continue cooking for just a few minutes.

Add in your garlic, butter, and spinach and allow this to wilt over low heat.

Toss in your cherry tomatoes, they don’t need to cook long, just warm thru.

Toss in your pasta, don’t be afraid to get a little of that pasta water in there, it will help moisten the entire dish.

We’re just about done…

Off heat, toss in your parmesan cheese.

Serve it up and fall in love.

So. Damn. Good!!

Sexy Sausage and Vegetable Pasta

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Resha from CarnalDish

Serves: 4 to 6 entree-sized servings

Ingredients

8oz. hot Italian sausage
1½ cups baby portobello mushrooms, roughly chopped
2 large shallots, chopped (about 1 handful)
2½ cups kale, torn into large bite-sized pieces (from about 3 large stalks)
2 to 3 cups baby spinach, loosely packed
1 cup asparagus, chopped (about 5 to 6 spears, feel free to use more if desired)
1½ cups fresh broccoli florets
1 cup cherry tomatoes, halved
¼ cup extra virgin olive oil, plus more if needed
6 cloves garlic, minced
⅓ cup white wine (I used Chardonnay)
juice from one lemon (about 2 to 3 tablespoons)
2 tbsp butter
pinch of fennel seed (optional)
pinch of cayenne pepper, plus more if needed
¼ to ½ tsp crushed red pepper
kosher salt, to taste
freshly ground black pepper, to taste
1 box dried pasta (bowtie, penne, rigatoni, ziti, or corkscrew shapes work fine), cooked al dente in salted water
⅓ cup reserved pasta water, just in case you need it to moisten the dish
⅔ cup Parmegiana-Reggiano cheese, plus more to garnish
flat leaf parsley to garnish

Instructions

Prepare all of your vegetables by washing them as needed.

For the kale:

clean the kale by soaking it in a bowl of cold water for just a few minutes to loosen all of the dirt. Rinse thoroughly and roll each stalk of kale into a paper towel to dry.

For the asparagus:

rinse the asparagus with cold water and blot dry with a paper towel. line 5 to 6 spears together and chop off and discard the last 2 inches of each stalk, they're usually the dead and bitter. Chop the asparagus into 1-inch pieces and set aside.

For the broccoli:

rinse the broccoli thoroughly under cold water to remove any loose dirt. Chop off the large stalk from the head of the broccoli, then strip the florets by hand.

For the baby spinach:

rinse thoroughly with water if needed, then pat dry with paper towels.

For the pasta:

Try your best to time this just right so the pasta is done the moment the meat/vegetable mixture is done. I started boiling my water around the time I added the mushrooms, and it turned out perfectly. You could always boil and drain your pasta in advance, and coat with a little oil to keep it moist and from sticking together and set aside while you cook the main part of the dish. Don't boil the pasta and let it sit in the hot water after it's done, because it will continue to cook and get mushy. You want it to be al-dente.

-------------

In a large 11 or 12-inch skillet, head 3 tablespoons of extra virgin olive oil over medium heat until shimmering and you start to see whisps of smoke. Add the Italian sausage and break into bite sized pieces with a wooden spoon. Brown the sausage for about 3 minutes, then add the crushed red pepper and fennel seed, if using. Continue to brown until the sausage starts to caramelize around the edges, but make sure it doesn't burn. Add the shallots and allow those to cook down just until softened, about 1 minute, continuously stirring with the wooden spoon to avoid anything burning. Add the mushrooms and sprinkle with a little salt and pepper to bring out their flavors. Cook the mushrooms with the sausage, crushed red pepper, fennel, and shallots for about 4 minutes. At this point, you should have a nice brown layer of flavor stuck to the bottom of your skillet.
Quickly lift the skillet off the heat and de-glaze the pan with the white wine. Set the skillet back on the heat and quickly stir up the delicious brown bits from the bottom of the pan. The wine will evaporate quickly and the sausage and mushrooms will soak up its wonderful flavor, about 2 minutes. Add the kale, broccoli, and asparagus and toss with the sausage, mushrooms and shallots until desired tenderness, about 3 to 6 minutes. Taste it, adjust seasoning if need be. When the vegetables are firm but tender, reduce the heat to low and add the butter and garlic. Cook the garlic for about 30 seconds, stirring constantly to avoid burning. Add the spinach and cherry tomatoes and allow the spinach to wilt and the cherry tomatoes to heat thru, about 3 minutes.
Add the juice of one lemon, and stir. Taste and season with salt and pepper as needed. Add the cooked pasta to the skillet and gently toss everything together so that it's coated evenly. Your entire dish shouldn't be dry, but just in case it is, add one more tablespoon of olive oil and a little of the reserved pasta water if needed. The dish should be moist, but not runny or too "saucey". Remove from heat and add as much or as little cheese as you'd like. I used about ⅔ cup of cheese. Taste everything together and season as needed. Toss gently and serve immediately. Garnish with more cheese and fresh parsley if desired.
Enjoy.

vegetables

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