It’s finally starting to feel like winter here in California, which means time to make some soup! Add the rind of Parmesan really adds a depth of flavor to the soup.
1 lb spicy Italian sausage, removed from casing
1 onion, chopped
3 cloves garlic, minced
1 lb mushrooms, sliced
1 quart chicken stock
1 piece of Parmesan rind
2 bay leaves
1 TBSP fresh rosemary, chopped
4 c mustard greens, center rob removed and chopped into bit size pieces
In a large stock pot, cook sausage over medium heat until it start to brown, breaking up with a spoon as it cooks. Add onions and garlic, cook for 3 – 4 minutes, then add mushrooms and cook for 10 minutes, stirring often. Add stock, bay leaf and rind, bring to a boil, then reduce to a simmer for 20 – 40 minutes. Add mustard greens and cook for 20 more minutes.
Serves 6 – 8.
Sometime you just need a hot bowl of spicy soup on Monday Night. This one is perfect – lots of spice, lots of healthy greens and quick to make!
1/2 lb ground chicken
4 cloves garlic, minced
3 tsp finely grated ginger
1 tsp ground peppercorns
1 tsp red pepper flakes
1/2 tsp ground cumin
1/2 TBSP vegetable oil
4 c chicken broth
6 c mustard greens, roughly chopped
1 bunch of scallops, chopped
2 TBSP soy sauce
2 tsp fish sauce
Sciracha sauce on the side
Heat oil in a large pot over medium heat. Mix in chicken and spices and cook until browned. Add chicken broth and cook for 10 – 30 minutes to let the flavors deepen. Stir in greens, onions, fish sauce and soy sauce and cook for 10 minutes, stirring frequently.
The first pasta dish of 2013 and it was a winner! lots of veggies, some tasty chicken sausage and a little creme fraiche. Simple and tasty.
12 oz pasta
1 lb sausage, casing removed
2 large bunch of Mustard Greens, chopped
1 28oz can of chopped San Marzano tomatoes
1/4 c chicken stock
2 tsp of salt
2 tsp red pepper flakes, ground
1/4 c creme Fraiche
Cook pasta according to directions on package.
Brown sausage in a 12 inch skillet over medium high heat, breaking up into small pieces adding chicken stock of sausage sticks. Add tomatoes and cook until sauce thickens, about 20 minutes. Just before serving, add mustard greens and cook until wilted. Stir in creme Fraiche, add pasta and pasta water if needed to thin out. Top with a little fresh grated parm.