Sausage, Leeks, Winter Greens and Pasta

This Sausage, Leeks, Winter Greens and Pasta dish is one of my family’s all time favorites! The flavors are mild yet absolutely delicious! The spiciness can be adjusted based on individual tastes. It is hearty, rustic, and deeply comforting — the kind of meal that feels just right on a cold evening. It typically starts with crumbled sausage, browned until savory and slightly crisp, releasing its aromatic fat into the pan. Into that flavorful base go winter greens, such as mustard greens, turnip, kale, etc., which wilt down into tender, earthy ribbons that balance the richness of the meat with a hint of bitterness.

I found this recipe in a magazine years ago and adjusted it to meet my family’s taste-buds. Feel free to adjust it to meet you family’s preferences.

Delicious: The tanginess of the winter greens perfectly balance the spiciness of the sausage. This Sausage, Greens and Pasta dish is mild enough for everyone in your family and can easily be spiced up at the table.

Classic, simple ingredients: This recipe calls for panty staples and works well with any type of winter green.

Year-round favorite: We love this recipe so much that I make it no matter the season.

This sausage, leeks, winter greens and pasta dish can be mild or spicy based on your personal taste. Using mild, sweet, or spicy sausage will set the tone. To make it spicier add crushed red pepper flakes at the table. Add salt and Parmesan to taste.

• Leeks: They look like giant green onions. They are delicately sweet and mellow, with a buttery, onion-like flavor that turns tender and silky when cooked. Use only the white section.
• Garlic: Aromatic and savory, adding warmth and depth with a subtle sweetness when cooked. For my family, the more the better. So if your family is not into garlic, then you might want to reduce the amount to only 3 cloves.
• Winter greens: While this recipe can be made with various winter greens, we prefer mustard greens. Mustard greens have a bold, peppery bite with a sharp, slightly spicy flavor. Once cooked, their flavor mellows and deepens — the sharpness softens into a savory, earthy bitterness with a gentle warmth that lingers.
• Italian sausage: Sweet, spicy or hot. It all depends on your preference. I like to use half hot and half sweet. The two provide a perfect balance of flavors. I recommend using Johnsonville Italian sausage. I’ve tried other brands and they are not nearly as good.
• Pasta: Any kind of pasta works well with this dish, however, we like to use linguine. It gives the dish a more Italian flare.
• Parmesan cheese: This ingredient is essential. It provide a nutty, salty taste that complements the whole dish. So be generous with it.

• Wash your veggies: Rinse the mustard greens one leaf at a time. Don’t worry about drying them before slicing. If you buy organic leeks, you will need to wash them thoroughly to remove the dirt before slicing.
• Pan size: While the winter greens reduce in size once cooked, they can be a bit of a challenge when adding to the pan. If possible, use a deep dish pan and add the greens one large handful at a time.

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Sausage, Leeks, Winter Greens and Pasta

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dinner, PastaCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

It is hearty, rustic, and deeply comforting — the kind of meal that feels just right on a cold evening or any time you just want a dish your family will love.

Cook Mode

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Ingredients

• 2 leeks, sliced thinly (white part only)

• 6-7 cloves of garlic, minced

• 2 bunches of winter greens, sliced thinly (mustard, turnip, kale, etc.)

• 5-6 sausages, casing removed (sweet Italian, spicy, or hot, etc.)

• 6-7 Tablespoons virgin olive oil

• Linguine for 4

• Salt and pepper, to taste

• 1 can pitted sliced olives

• crushed red pepper (optional)

• Parmesan cheese, to taste

Directions

• Wash and thinly slice the leeks, white part only. Peel and mince the garlic.
• Wash the winter greens. Remove any large stems from the greens, cut the leaves crosswise into thin ribbons.
• Remove the casing and slice the sausages into small bites.
• Cook the leeks, garlic, and sausages, over medium heat, in about 5 Tablespoons olive oil for 10 minutes or until the sausage is browned. Break the sausage into smaller pieces while cooking.
• Add the greens (one handful at a time) and continue cooking for 5 minutes more, until they are soft and wilted. The addition of a little water or another 1-2 tablespoons of olive oil will help to steam them.
• Cook the pasta, drain it well, and add it to the pan. Toss all together and taste for seasoning. Serve with pitted, sliced black olives and a little crushed red pepper if you like spicy.
• Serve with freshly grated Parmesan cheese at the table.

Notes

• Wash your veggies: Rinse the mustard greens one leaf at a time. Don’t worry about drying them before slicing. If you buy organic leeks, you will need to wash them thoroughly to remove the dirt before slicing.
• Pan size: While the winter greens reduce in size once cooked, they can be a bit of a challenge when adding to the pan. If possible, use a deep dish pan and add the greens one large handful at a time.
• Winter greens: While this recipe can be made with various winter greens, we prefer mustard greens. Mustard greens have a bold, peppery bite with a sharp, slightly spicy flavor. Once cooked, their flavor mellows and deepens — the sharpness softens into a savory, earthy bitterness with a gentle warmth that lingers.
• Parmesan cheese: This ingredient is essential. It provide a nutty, salty taste that complements the whole dish. So be generous with it.

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