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.
I love collards. Normally I go the southern route with them and cook them for ages with smoked meat but this time they were so fresh and vibrant looking I went in a different direction. I used them more like I would spinach or chard but being collards, they held their shape better and stood up to a long saute with the other ingredients. I added in some local onions, squash and Hungarian hot wax peppers for extra vegetable goodness and a hint of spice. It was great! Not to heavy, full of flavor and veggies and the turkey andouille provided a lot of hot sausage flavor with very little fat added. Perfect for a summer evening meal.