Market Recipe: Greens, Beans & Sausage

Greens, Beans & Sausage

By Market Chef Maggie Perkins
Serves 6

1 ring package pork & beef  sausage, sliced (Munkebo Farm)

1 bunch scallions, chopped (Munkebo Farm)

1 small sweet pepper, chopped (Johnson’s Backyard Garden)

1 pound Dragon Tongue beans, trimmed, cut in 2″ lengths (f-stop farm)

1 pint Fond Bone Broth or chicken or vegetable stock

1 bunch mustard greens, de-stemmed and chopped (Bernhardt’s Farm)

1/2 bunch flat leaf parsley, de-stemmed and chopped

Salt and pepper to taste

Method:
Over medium high heat in a heavy skillet, brown sausage, stirring
occasionally. Add onions and peppers, sautéing until limp. Add bone
broth or stock and Dragon tongue beans. Bring to a low boil over
medium high heat, stirring frequently, for 8-10 minutes or until beans
are cooked al dente. Add chopped greens, stirring into cooking
skillet until limp. Salt and pepper to taste. Serve.

Photos by Maggie Perkins

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