Quick Collard Greens With Merguez Sausage And Couscous
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
910 g
Collard Greens (stemmed)1 cup
Water2 tbsps
Olive Oil1 cup
Onion (chopped)1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 cup
Currants (dried)1 cup
Cilantro (chopped fresh)2 tbsps
Unsalted ButterDirections:
1
Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes
2
Drain, reserving 1 cup cooking liquid
3
Cool greens slightly and cut into 1-inch strips
4
Place sausages and 1/2 cup water in heavy large skillet
5
Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes
6
Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links
7
Meanwhile, heat oil in another heavy large skillet over medium heat
8
Add onion and sauté until translucent, about 5 minutes
9
Add dried crushed red pepper and next 3 ingredients; stir 1 minute
10
Add greens and cook 5 minutes, stirring occasionally
11
Stir in currants
12
Add reserved 1 cup cooking liquid to skillet; bring to simmer
13
Partially cover pan and cook until liquid has reduced slightly, about 5 minutes
14
Season to taste with salt and pepper
15
Stir cilantro and butter into hot couscous; divide among plates
16
Top with greens and sausages
17
Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes
18
Drain, reserving 1 cup cooking liquid
19
Cool greens slightly and cut into 1-inch strips
20
Place sausages and 1/2 cup water in heavy large skillet
21
Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes
22
Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links
23
Meanwhile, heat oil in another heavy large skillet over medium heat
24
Add onion and sauté until translucent, about 5 minutes
25
Add dried crushed red pepper and next 3 ingredients; stir 1 minute
26
Add greens and cook 5 minutes, stirring occasionally
27
Stir in currants
28
Add reserved 1 cup cooking liquid to skillet; bring to simmer
29
Partially cover pan and cook until liquid has reduced slightly, about 5 minutes
30
Season to taste with salt and pepper
31
Stir cilantro and butter into hot couscous; divide among plates
32
Top with greens and sausages