Sunday, June 7, 2009

Hash in a flash

If today's explorations in cooking with brussel sprout greens lacked beauty and creativity, it was none the poorer in taste, thanks primarily to the sausage. But then, what dish dripping in a little sausage grease wouldn't be tasty? This is a package of the stuff we got at Appleton farms in Ipswich, MA, already flavored with fennel and other spices; the greens are from our garden.

Once you prep the ingredients, the whole thing shouldn't take more than a half hour to cook.
1 potato, peeled and chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
About 7 or 8 brussel sprout greens leaves
1 package of sausage
Salt and pepper

Heat some olive oil in a cast-iron skillet and sautee the onions and greens until soft. Remove from the pan and reserve. Add a little more olive oil and cook the potatoes over medium-low heat until soft, stirring occasionally. Remove the potatoes from the pan and reserve with the greens mixture. Put the sausage into the pan with the garlic, salt and pepper. Break up the sausage and stir constantly over medium-high heat until the meat is cooked through.

Return the greens and potatoes to the meat and heat through.

Enjoy. Immensely.

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