Sausage + Collard 'Pasta'
Collards cut into ribbons and treated like noodles.
Timing: 25 mins
Sausage + Collard 'Pasta'
Collards cut into ribbons and treated like noodles.
Timing: 25 mins
Key move
Steam the collard ribbons until tender-crisp, about 5-8 minutes, so they retain some bite and don't become mushy.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/2)
The Braise (0/3)
My collard ribbons are still tough and chewy.
Ah, it sounds like they just need a little more time to soften.
My collards turned mushy and lost their shape.
That happens when they've steamed a bit too long. For your next go, aim for 4 to 5 minutes. As soon as they're tender, lift that lid and get them out of the steam. That'll stop the…
Chef's Notes
For tender collards, remove tough center ribs before slicing into ribbons.
Brown sausage well for maximum flavor before adding other ingredients.
Top with grated Parmesan or a dollop of ricotta for extra richness.
The Method
RIBBON
Stack collard leaves. Roll tight (cigar). Slice 1/2 inch thick strips.
Collard leaves are stacked, rolled, and sliced into 1/2 inch thick ribbons.
RENDER
Brown sausage slices in large skillet. Remove.
Sausage slices are browned and removed from the skillet.
SAUTÉ
Cook onion (1 whole) in fat. Add garlic/flakes. Add collard ribbons. Toss to coat.
Onion is cooked, garlic and red pepper flakes are added, and collard ribbons are tossed to coat.
STEAM
Add broth. Cover. Cook 5-8 mins.
Broth is added, skillet is covered, and collards are steaming.
FINISH
Remove lid. Cook off liquid. Add vinegar, sausage, pecans (¼ cups).
Lid is removed, excess liquid is cooked off, and vinegar, sausage, and pecans are added.
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