This is my second to last recipe from dishes I made from my first foray into the world of local produce. These are meals from 2 weeks ago that I haven’t posted yet. So here we go, one more installment…

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See, there is a lot you can do with greens. This little Farmer’s market series is my attempt to use a lot of the same ingredients in a variety of ways, so that you aren’t stuck in a rut wondering what to do with an over abundance of greens. These are some of the greatest of cooking challenges – what to do when you have TONS of one ingredient. How do you keep it interesting and tasty night after night? Of course you can freeze some, which I did do, but even at that you have a lot to contend with. These are the types of things I am going to challenge myself with this year – Farmer’s Market purchases, buying produce on sale and trying to keep my food bill down by getting really creative with what is available. I am going to try to take this seasonal eating as serious as possible. I am sure I won’t be perfect, but this is a resolution that I am trying to keep. Already I am noticing that I have a lot more energy. I was sick but only for 3 days instead of a week. These are small things, but not insignificant. I have also been interviewed and will be featured in a magazine article out in March about abundance and how to get creative with the food we got. More on that later.

Anyway onto the recipe…

INGREDIENTS:

6 organic chicken sausage links
3 TBS olive oil
3 cloves garlic, smashed
1 small onion, diced
1can CiCi (garbanzo) beans
2 TBS tomato paste
8 oz. Can plum tomatoes w/ juice
2 cups assorted greens (chard, beet, spinach)
salt & pepper to taste
splash of white truffle oil

METHOD:

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In a skillet place sausage in one inch of water. Boil water and turn sausage frequently. When water is gone, add olive oil to pan and shake pan to coat the sausages. Brown sausages on one side. Add the onions and garlic. Turn sausages and brown on other side. Add beans, tomato paste and tomatoes. Bring to a simmer. Add greens. Salt & pepper to taste. Simmer for 15 minutes. Finish with a splash of white truffle oil. Can serve over pasta, potatoes, with rice or just by itself.