Sausage + Collard 'Pasta'
Collards cut into ribbons and treated like noodles.
Timing note: 25 mins
Sausage + Collard 'Pasta'
Collards cut into ribbons and treated like noodles.
Timing note: 25 mins
The 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
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.
RENDER
Brown sausage slices in large skillet. Remove.
SAUTÉ
Cook onion (1 whole) in fat. Add garlic/flakes. Add collard ribbons. Toss to coat.
STEAM
Add broth. Cover. Cook 5-8 mins.
FINISH
Remove lid. Cook off liquid. Add vinegar, sausage, pecans (¼ cups).
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