Sausages and Turnip Greens Tuscan Style
Experience the rustic charm of Tuscany with this simple yet flavorful sausage and turnip greens dish, a true embodiment of cucina povera from Arezzo.
Equipment
- Large pot
- Skillet
- Colander
Ingredients
- 4-6 pork sausages
- 2.2 pounds turnip greens, roughly chopped (about 1 bunch)
- 1 pinch red pepper flakes
- 4-5 cloves garlic
- Olive oil for cooking
- Salt to taste
Instructions
- Prepare the Greens: Wash the turnip greens thoroughly. Boil them in salted water until tender but not overcooked, about 5-7 minutes. Drain and gently squeeze out excess water.2.2 pounds turnip greens, roughly chopped
- Brown the Garlic: In a skillet, heat some olive oil over medium heat. Add a pinch of red pepper flakes and the whole garlic cloves. Let them sizzle until the garlic is golden.1 pinch red pepper flakes, 4-5 cloves garlic, Olive oil
- Add Sausages: Pierce the sausages with a fork or skewer and add them to the skillet. Cook until they are nicely browned and cooked through, turning occasionally.4-6 pork sausages
- Combine with Greens: Once the sausages are cooked, add the boiled turnip greens to the skillet. Stir gently, allowing the greens to absorb the flavors of the oil and sausage fat.
- Serve Hot: Cook everything together for a few more minutes. Serve hot to enjoy the full aroma and flavors of the dish.
Notes
- For an authentic taste, look for high-quality, locally produced sausages seasoned with salt, pepper, and garlic.
- Adjust the amount of red pepper flakes to suit your spice preference.