So you’ve been to the farmer’s market and are wondering what to do with the greens and Italian sausage you picked up. As it turns out, I can hook you up.
I’ve found that when buying your weekly fruits and veggies at a farmer’s market, you can try to make a meal plan ahead of time but it is really best to keep things as flexible as possible. You just never know what you’re going to come home with. I certainly hadn’t expected to come home with some wonderfully young and tender mustard greens. They were mild and fresh with a subtle bite.
I should add that the original recipe called for collards. I would imagine that you could substitute any of your favorite greens with good results. Kale, spinach, collards, etc. Tougher and more fibrous greens will probably require you to remove the stems and massage the salad longer.
- 1 cup grits
- 1 tablespoon olive oil
- ½ pound hot Italian sausage meat.
- 2 tablespoons cider vinegar
- 2 shallots finely minced
- 1 generous bunch spring mustard greens, cleaned and chopped or torn into bite-sized pieces. (Remove & discard stems if too tough to eat.)
- 1 cup grated smoked Gruyere
- In a medium saucepan, combine grits and 3 cups water. Cook, stirring occasionally, until grits are tender. Length of time will depend on what kind of grits you've bought.
- While grits cook, heat oil in a large skillet over medium-high. If your sausage is in casings, remove and discard them. Add sausage to pan and cook, stirring to crumble, until it is browned, about 4 to 6 minutes. Use a slotted spoon to remove sausage from skillet and set on a paper towel to absorb the grease. Reserve 2 tablespoons fat in skillet , discarding any excess. Return skillet to medium heat.
- Add shallots to hot fat and cook, stirring, until scallions have softened slightly, 2 minutes. Add cider vinegar and whisk to deglaze the pan. Remove pan from heat and let sit a few moments to cool. Once the vinaigrette had cooled enough to handle, place collards in a large bowl and pour warm dressing over greens. Use hands to crush dressing into greens until nicely wilted.
- Stir cheese into cooked grits until melted and well-incorporated. Season with salt and pepper.
- Serve grits topped with collards and sausage.