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Italian Sausage and Greens

Adapted from Epicurious
Use this "recipe" as just a guide - add beans to make it thicker. Add chopped tomato when in season and top with chopped herbs of your liking. 


2-3 bunches of fresh greens such as mizuna, escarole, kale, bok choy, mustard or collards (we used mizuna from Milk House Farm Market and bok choy from Blooming Glen Farm in our demo)
1 lb Italian sausage, casings removed (we used Italian sausage from Purely Farm)
a few Tablespoons of olive oil
1/2 c of Pecorino Parmesan cheese (or any parmesan cheese, optional)
pinch of red pepper flakes (optional)
1-2 lemons
1-2 chopped spring garlic or a couple cloves crushed fresh garlic, optional (we used spring garlic from Blooming Glen Farm and roasted garlic from Jersey Pickles)


Chop the greens, rinse thoroughly and set aside.  Brown Italian Sausage in a large fry pan on medium high, breaking up the sausage with a wooden spoon. Once the sausage is close to cooked through, dump the greens on top of the sausage. They will probably fill up the pan, but just start pushing them down and around. They will start to reduce immediately. If you want to add garlic do it after the sausage is browned and before you add the greens. Toss the garlic for about 30 seconds before the greens are added.  Keep stirring the greens along with the sausage until the greens are the desired consistency - greens such as mizuna and spinach will cook very quickly, while mustard and collard greens may require the addition of a bit of water and the pan covered for a bit to cook them until tender.

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