Penne With Collards,sausage, and Mushrooms

Submitted by HeatherFeather

"Adapted from Southern Living. The type of sausage you need is the kind that comes in a long link that you can slice into thin rounds. You may use any flavor of smoked sausage you like - you may even use a chicken or turkey sausage if you prefer."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 lb spicy smoked sausage, sliced into rounds (such as a spicy Kielbasa)
• 1 (8 ounce) package fresh mushrooms, sliced
• 2 garlic cloves, minced
• 2 teaspoons olive oil, as needed
• 2 (10 ounce) packages frozen collard greens, chopped, thawed, drained very well
• 1 tablespoon dried Italian seasoning
• 2 (14 1/2 ounce) cans chunky tomatoes seasoned with basil garlic & oregano, undrained
• 1 lb penne pasta, cooked & drained
• freshly grated parmesan cheese, to taste

directions

1. Prepare pasta according to package directions and plan to have it cooked& ready to go by the end of the cooking process.
2. Brown sausage slices in a large deep pot until browned on each side; remove sausage slices from the pan and drain off any fat.
3. Add oil to the same pot, heat over medium briefly, then add garlic and mushrooms, stirring constantly until mushrooms are tender (be careful not to burn the garlic)- this will take only a few minutes.
4. Return the sausage slices to the pan along with collards, Italian seasoning, and tomatoes with their juices.
5. Cook, stirring as needed, for about 10 minutes.
6. Add the cooked pasta and toss well.
7. Serve with grated Parmesan cheese sprinkled over each serving to taste.

Reviews

[SoCalTine]

Great Idea, I added 1/4 cup of brown sugar, to offset the spiciness for my 3yrd old. My first experience with collard greens, and it was a hit!

 

[AlaskaStephanie]

Loved it! Thanks!

 

[SoCalGal]

We used fresh collards. My DH said it was one of my best meals, which means the recipe was perfect and easy to follow!

 

[carole in orlando]

What a great twist on pasta! I used whole wheat pasta, reduced fat kielbasa, and fresh collards and we loved it. I sauteed the collards to wilt them and then added the mushrooms and garlic. I didn't change anything else and we loved the flavors and the textures. Thanks, Carole in Orlando

 

[Queen of Everything]

This was very good! I added a little balsalmic vinegar, because I like the tanginess with the greens. The flavors complimented each other very well. I recommend this dish!