Spicy Sausage and Turnip Green Ragout
- 3 Tbs. olive oil, divided
- 4 Mexican chipotle grain meat sausages, such as Field Roast, or soy sausages (1 lb.), halved and cut into 1/2-inch slices
- 16 oz. sliced mushrooms
- 2 medium onions, coarsely chopped (3 cups)
- 2 medium yellow bell peppers, cut into 1-inch pieces (3 cups)
- 12 cups coarsely chopped collard greens
- 2 large russet potatoes, peeled and cut into 1-inch pieces
- 4 cups cooked brown rice
- Heat 1 Tbs.
- oil in large pot or Dutch oven over medium heat.
- Add sausage slices, and cook 5 to 7 minutes, or until browned, turning often.
- Transfer to paper-towel-lined plate, and set aside.
- Heat remaining 2 Tbs.
- oil in same pot over medium heat.
- Add mushrooms, onions, and bell peppers, and saute 7 to 10 minutes, or until vegetables are soft and mushrooms begin to brown.
- Add collard greens, potatoes, and 2 cups water, and season with salt and pepper, if desired.
- Cook 20 to 25 minutes, or until collard greens are soft and potatoes are cooked through.
- Stir in sausage, and cook 2 to 3 minutes more, or until heated through.
- Serve over rice.
olive oil, grain meat, mushrooms, onions, yellow bell peppers, collard greens, russet potatoes, brown rice
Taken from www.vegetariantimes.com/recipe/spicy-sausage-and-turnip-green-rago-ucirc-t/ (may not work)