Quick Collard Greens With Merguez Sausage And Couscous

February 24, 2007

Quick Collard Greens With Merguez Sausage And Couscous

Adapted from Bon Appetit, February 2006

A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish.

1 pound collard greens, stemmed
1 pound merguez sausage links (or similar, spicy sausage links)
1/4 cup water
1 tablespoon olive oil
1/2 cup chopped onion
1 pinch dried crushed red pepper
1 garlic clove, minced
1 pinch ground cumin
1 pinch ground cinnamon
1/4 cup dried currants
chopped fresh cilantro
1 tablespoon unsalted butter
5 ounces plain couscous, cooked according to package directions

Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.

Place sausages and 1/4 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.

Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.

Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages.

One Response to “Quick Collard Greens With Merguez Sausage And Couscous”

  1. Claire Says:

    Very good! For vegetarian option, substitute firm tofu…and increase the crushed red pepper to make up for missing spicy sausage.

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