Penne With Spicy Greens & Sausage
3 Tbsp olive oil
1 Tbsp garlic, minced
5 hot Italian turkey sausage links, casings removed and crumbled
Half a bundle of collards, kale or swiss chard, or a full bundle of spinach, rinsed and rough chopped
1/4 reduced sodium chicken stock or dry white wine
1 Tbsp (heaping - or less for not as much heat) McCauley's Roasted Pepper Relish (in store!)
12 oz penne pasta, cooked to package directions (I use Bio-Nature brand for gluten free and it's not gummy at all! LOVE!)
Cook pasta per package directions and meanwhile...
In a medium sized skillet, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. Add in turkey sausage, casing removed and crumble as much as possible. You'll need to break the bits up with your saute spoon as it cooks. Cook until meat is browned and cooked through. Stir in pepper relish (can use less to reduce the heat), and cook to heat through, about 1 to 2 minutes. Deglaze pan with chicken stock or white wine and stir to scrape any browned bit off of the bottom of the pan. Stir in chopped greens -- you may have to add them in batches and let them simmer down before adding more so you have enough room for everyone. Cook for an additional 3-5 minutes, or until greens are fully wilted. Remove from heat, add in pasta and toss to evenly coat. Finish with an extra glug of olive oil to keep the pasta from sticking, and toss again before serving.