Tuesday, January 19, 2010

Orecchiette with Greens and Sausage

This recipe is easy, super yummy and healthy. 

Orecchiette with Greens and Sausage

16 oz. dried Orecchiette 
2 Tbsp. Olive Oil
2 cloves garlic, minced
1 Onion, diced coarsely
8 oz. Chorizo, sliced 1/4" thick (can substitute with any kind of sausage you like)
1 lb. Cooking Greens (I used Mustard Greens, Turnip Greens, Collard Greens, and Spinach), roughly chopped and cleaned
2 cups Chicken Broth
Coarse Salt and freshly ground Pepper to taste
Freshly grated Parmesan cheese

Cook pasta in salted water according to the package directions. Reserve 1/4 cup cooking water, then drain.

Heat olive oil in a large skillet over medium-low heat. Add onions, Chorizo, garlic, salt, and pepper; cook, stirring occasionally until onions are soft and translucent, about 3 minutes. Add chicken broth and reserved pasta liquid. Stir in greens and cook until greens start to wilt, about 3 minutes. Cover and simmer gently over low heat for about 25 - 35 minutes or until greens are tender. 

Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Sprinkle with Parmesan, season with salt and pepper to taste. Serve immediately.

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