Ginger glazed squash with collard greens and sausage (adapted from Tea & Cookies)
1 roasted squash, peeled, seeded and diced
1 bunch collard greens, ribs removed, thinly sliced
1 medium onion, thinly sliced
1/2 lb mild italian sausage
4 tsp ground ginger
1/2 c water
2 tbsp butter
2 tbsp honey
grated fresh nutmeg
Saute the onion and sausage over medium high heat until the onion is soft and turning golden brown and the sausage is broken up and mostly brown.
Meantime, in a small saucepan combine the water, ginger, butter, honey and nutmeg and bring to a simmer, simmering gently for 10 minutes or so.
To the onion and sausage mixture, add the squash
and saute for 5 minutes. Add the collard greens and 3 tbsp water and cover. Let cook for 3-5 minutes and then stir. The greens should be wilted but not soggy. Pour the ginger glaze over the dish and let cook for a couple of minutes. Serve.
This is how I served it - alongside roasted purple potatoes harvested from our garden.
Note: the ginger glaze smelled really familiar to me and it suddenly struck me just before I finished the dish - it smelled like Vicks Vapo-Rub which I've been putting on T this week (tickle medicine) as he's been stuffed up - it also smells a bit like ginger beer or maybe that was just wishful thinking! Either way, the glaze was delicious.
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