Ingredients
For the Italian Sausage:
- 1 lb ground pork (or a mix of pork and beef)
- 1 tablespoon fennel seeds (crushed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
For the Greens Trio:
- 2 cups Collard Greens, chopped
- 2 cups Mustard Greens, chopped
- 2 cups Turnip Greens, Chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Lemon juice (optional, for finishing)
For Serving:
- Ricotta cheese
Instructions
- Make the Italian Sausage:
- In a bowl, mix the ground pork with fennel seeds, garlic powder, onion powder, oregano, basil, red pepper flakes, salt, and pepper until well combined.
- Shape the mixture into small patties or meatballs.
- Cook the Sausage:
- Heat olive oil in a skillet over medium heat. Add the sausage patties and cook for about 4-5 minutes on each side, or until browned and cooked through. Make sure they reach an internal temperature of 160°F (70°C).
- Prepare the Greens Trio:
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped spinach, kale, and arugula. Sauté for 3-5 minutes until the greens are wilted. Season with salt, pepper, and a squeeze of lemon juice, if desired.
- Assemble the Dish:
- On a serving platter, place the sautéed greens. Top with the cooked sausage.
- Add dollops of ricotta cheese over the sausage and greens.
Tips:
- This dish pairs well with crusty bread.
- Feel free to adjust the herbs and spices in the sausage to suit your taste.