Collard Green Ribbons with Sausage
Collard green ribbons make a fabulous warm salad base for anytime of year but now that it's fall this somehow looks even more delicious. Sheet pan roasted red potatoes, bell pepper and turkey sausage make this a low calorie, fast and easy weeknight dinner.
Collard greens are super nutritious and fresh. Quickly sauteed in a little olive oil with some spicy chili flakes and lots of garlic, then braised for a very short time with some chicken stock, they become beautiful bright green ribbons.
These are not your grandma's collard greens. I like to think of them more like tender wide green noodles.
Remove the stems quickly by folding each leaf in half and then making one slice down the leaf from top to bottom along the edge where the stem is. Next, lay the leaves flat on top of each other and then roll them all up together like a big fat cigar. Now slice them at 1/2 inch intervals. Collard greens make gorgeous ribbons!
This sheet pan bake is a staple in our house. So many fast meals I make start here. I get out my pampered chef stoneware baking pan and add some chopped up potatoes with a little olive oil and seasonings. I plan to roast this for about 45 minutes at 425 degrees. Since the potatoes take the longest, they go in first.
I add the rest of the ingredients after 30 minutes, including the fully cooked smoked turkey rope sausage, and then finish roasting another 15-20 minutes until it's hot and starting to brown.
When I make greens like this I often use a pinch of crazy hot dried chili's called Carolina Reaper's. If you like hot food like we do, you might use a little of something really hot in your greens too.
Greens are very alkaline and I think that's why spicy things go so well with them. My greens are for real hot sometimes, but we noticed as we chewed the leaves, the heat was softly tamed and quenched. Not completely, of course, but considerably.
This alkalinity and the fiber they provide also make collards wonderful for digestion. So many reasons to eat your greens. Looks like Popeye was really onto something!
Collard Green Ribbons with Sausage
For the Sheet Pan
1 Smoked Turkey Sausage Rope cut into 1 inch slices on the bias.
2 small seeded jalapeno peppers cut into strips
1 large red bell pepper seeded and cut into strips
2 tablespoons olive oil
1 teaspoon each dried crushed tarragon and thyme leaves
1 teaspoon garlic powder
Kosher salt to taste
Fresh cracked black pepper to taste
For the Collard Ribbons
1 large bunch collard greens
3-4 cloves fresh garlic, minced
1 pinch spicy red chili flakes
2 teaspoons olive oil
1/2 cup chicken stock
Begin heating an oven to 425 degrees.
Add the chopped potatoes to a sheet pan and toss with the olive oil and seasonings. Then add the rest of the ingredients after 30 minutes, including the fully cooked smoked turkey rope sausage, and then finish roasting another 15-20 minutes until it's hot and starting to brown. 45-50 minutes total roasting time.
Wash and trim the collard greens, removing the stems quickly by folding each leaf in half and then making one slice down the leaf from top to bottom along the edge where the stem is. Next, lay the leaves flat on top of each other and then roll them all up together like a big fat cigar. Now slice them at 1/2 inch intervals.
Using a large skillet with a lid, quickly saute the greens on medium high heat in the olive oil with the spicy chili flakes and garlic for 2 minutes then add the chicken stock, reduce the heat to low and cover the pan for 10 minutes.
Serve the roasted sheet pan ingredients over the collard green ribbons.