recipe: beans, greens, and sausage (and grapes!)
Stockpiling good food for the week was an outstanding idea. I ate so well! I'll definitely make more dishes this weekend, for the following week.
This dish was actually the first one I made at the beginning of last week, and it lasted for a good four or five meals. It was awesome. The grapes thing threw me for a moment, but they made this dish very tasty indeed. The recipe is from the April 2006 issue of Cuisine at Home
Beans, Greens, and Sausage (and grapes!)
2 lbs link Italian sausage
3 T olive oil
2 C seedless grapes [I used red]
1/4 C water
1 C onion, sliced [I would use more next time]
1 T minced garlic
1/2 t red pepper flakes
1 bunch mustard greens, stemmed and chopped
1/2 C chicken broth
2 cans cannellini beans, drained and rinsed
salt to taste
Preheat oven to 400.
Piece sausage with a fork in several places. Heat 1T olive oil over medium-high in an ovenproof sauté pan; add the sausage and brown on each side for 3 minutes.
Add grapes and water, transfer pan to the oven, and roast until sausage is cooked through (about 10-15 minutes). Meanwhile, prepare beans and greens.
Sauté onions in 2T oil in another sauté pan over medium-high heat until soft, about 3 minutes. Stir in garlic and pepper flakes, sauté 30 seconds. Add greens, tossing until wilted. Stir in broth and beans, reduce heat, and simmer 3 minutes; season with salt. Slice sausage into 3" pieces, then serve with grapes, beans, and greens, drizzled with vinegar.
NUTRITIONAL INFO per serving (1/4 of recipe): 679 calories, 41% calories from fat, 31g total fat, 53g carbs, 1777mg sodium, 13g fiber, 49g protein.
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