Sausage with Potatoes and Greens is a quick, satisfying and nutritional recipe that can be served as a main course in a simple plating or on a quality Italian roll as a sandwich. Sausage with Potatoes and Greens is a great late winter dish when sausages are still part of the winter menu and when greens are beginning to appear. It works well for a hearty lunch or for a simple dinner. Make it in advance and save it for a late return from work. This dish is heir to a marriage of Italian sausage and Southern pork and greens. In this illustration we use collards, but you can also use any other broad leaf green like Swiss chard. You can also use broccoli rape. ( I would not go so soft leafed as spinach. You want a little substance with the potatoes.)
The most important item here is the sausage. The sausage is the choice you make according to the taste you want and to what you have available. Depending on your sources you can go from wild boar to turkey.If you like
things spicy, use hot Italian sausage (but, be careful, because you may not be able to control the intensity of the heat.) For a simple dinner I prefer a good Sweet Italian sausage from a good butcher who uses properly raised and slaughtered pork. (I would not purchase regular super-market pork. Commercial pig slaughter is beyond all reason.) But, then, I live in the Philadelphia area where I can find a butcher who provides any number of
kinds of free range and humanely slaughtered animals from pigs to
turkeys. Potatoes are another consideration. All purpose are the easiest. Yukon golds move the dish to the sweet buttery side and cook a bit faster. Red potatoes go towards the savory side and add a bit more density.
What you need
Getting started. The mise-en-place. Have all your ingredients prepared before you begin to cook.
Cooking. With everything in place you are ready to work on the stove.