Tuesday, June 7, 2011

Sausage, Greens & Orzo

1/4 cup extra virgin olive oil, more as needed
1 large clove garlic, minced
1/2 cup bread crumbs, preferably homemade
a couple of shakes of red pepper flakes, or to taste
1/2 bunch mustard greens, a couple of large handfuls, or about 1/2 pound
1 lb sausage, casing removed
1 cup whole wheat orzo
kosher salt
freshly ground black pepper
freshly grated parmesan cheese

Put 1/8 cup of olive oil into a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden. This will take about five minutes or so. Remove and set aside.
Cook mustard greens in boiling water until soft, about five minutes. Drain well.
Remove the casing from the sausage and place in saute pan over medium high heat. Break up sausage with wooden spoon and cook until browned and no longer pink. Set aside.
Boil the orzo in salted water in another pot.
Meanwhile, add the remaining 1/8 cup of olive oil to a skillet over medium-low heat. Add the mustard greens and toss well. Sprinkle with salt and pepper. Add the garlic bread crumb mixture and sausage and mix well.
When the pasta is cooked, drain, reserving a little of the water. Toss pasta in the skillet with the mustard greens. If necessary, add a little of the pasta water. Adjust seasonings and serve with freshly grated parmesan cheese.

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