Quick Collard Greens with Merguez Sausage and Couscous
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup water
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cumin
- 1/2 cup dried currants
- 1 garlic clove, minced
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 59 g(20%)
- Cholesterol 76 mg(25%)
- Fat 42 g(65%)
- Fiber 10 g(39%)
- Protein 25 g(50%)
- Saturated Fat 14 g(71%)
- Sodium 1067 mg(44%)
- Calories 709
Preparation Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips. Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links. Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper. Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages. Market tip:Merguez sausage is a spicy North African-style blend of lamb and beef. Different-size links are available at some specialty foods stores and from Surfas (310-559-4770; surfasonline.com).
Preparation Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips. Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links. Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper. Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages. Market tip:Merguez sausage is a spicy North African-style blend of lamb and beef. Different-size links are available at some specialty foods stores and from Surfas (310-559-4770; surfasonline.com).
