I used to make a dish with a delicious Italian vegetable called rapini. It's kind of like a cross between mustard greens and broccoli. Rapini has a short season and is sometimes difficult to find, but we did get mustard greens AND broccoli in our last veggie box. What better substitute for rapini?
Ingredients:
1 lbs spaghetti or fettucini
1/2 lbs italian sausage
1 lbs rapini (Or 1/2 lbs mustard greens & 1/2 lbs broccoli)
1/3 cup olive oil
1 tsp salt
Prepare the spaghetti according to package directions. I like to season the water with salt, garlic powder and a bay leaf, but this is optional.
While you are waiting for the water to boil, you can prepare the other ingredients.
Roughly chop the mustard greens into 2-inch pieces and thinly slice the broccoli.
Add the olive oil to a large saucepan and put over high heat. Once the oil is hot, brown the sausage. You can squeeze the sausage out of the casings to do this. I had to use chicken sausage because I'm allergic to pork. This was pre-cooked, so I cut it into thin slices.
Once the sausage has browned, add the vegetables and salt. Stir occasionally until the mustard has wilted and the broccoli is tender.
Add the sausage mixture to the drained pasta and combine.
Bon Apetit!
yum, this is one of my favorite recipes - i always add red pepper flakes, garlic and onions to the greens - i've never used mustard greens, but italian kale, chard or spinach works well too - also TOP WITH PARMESAN! ; ) how can you forget the cheese? and pine nuts are yummy.
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