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|Sausage with Greens
|Recipe contributed by David Cerasaro
- Swiss chard, kale or broccoli rabe
- 1/2 cup olive oil
- 1 1/2 pounds sweet or hot Italian sausage
- 1 teaspoon salt to taste
- 1-1 1/2 cup onions diced
- Black pepper to taste
- Garlic cloves or granulated to taste
- Crushed red pepper to taste (optional)
- 1 pound linguini or capellini
- 1/2 stick of butter
- 1 can of chick peas drained
|Break up the sausage links and brown the sausage. Remove from pan and return 1/2 0f the drippings to the pan. Add 1 can of the chick peas along with 1/2 cup of good olive oil and the butter. Add onions and lightly brown. Add the garlic toward the end as not to burn it. Shred the greens of your choice and toss in raw. Lightly toss until everything is well combined. Cook for 2 minutes, turn off the heat and cover. Let stand for 3 minutes and serve over the pasta of your choice. Top with grated cheese. You may also top with fresh chopped tomatoes and chopped olives of your choice.
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