6 (turkey) andouille sausages, cut into coins
8 oz crimini mushrooms, chopped
3 Hungarian hot wax peppers*, diced
1 Vidalia onion, diced
3 small pattypan squash, chopped
2 small bunches collards (~12 stalks, about 4 loose cups chopped), ribs removed and coarsely chopped
10 oz hot, cooked short pasta
freshly ground black pepper
Saute the sausage in a small amount of oil in a large pan until browned on both sides in a large, high-walled skillet. Remove to a bowl and set aside.
Add the mushrooms, peppers, onion, squash and collards to the pan and saute 1 minute. Cover for 2 minutes or until the collards start to turn bright green. Remove lid and saute until the vegetables are all tender, 10-15 minutes. Toss with hot pasta, serve immediately.
*I think cubanelles would work as a substitution here.