Dinner Tonight: Merguez Sausage With Collards And Couscous Recipe

• 2 pounds collard greens, stemmed
• 1 1/2 pounds merguez sausage links
• 1/2 cup water
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/4 teaspoon dried crushed red pepper
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 cup dried currants
• 2 tablespoons unsalted butter
• 10 ounces plain couscous, cooked according to package directions

1. In a medium pot, bring plenty of salty water to boil. Stack the stemmed collard leaves and cut them crosswise into 1-inch strips. Lower the collard greens into the boiling water and cook for a couple minutes, until beginning to soften, then drain, reserving 1 cup of the cooking liquid.
2. Heat the olive oil in a large skillet over medium heat, then add the onion and cook until soft and translucent, then add the crushed red pepper, garlic, cumin and cinnamon. Cook for a minute or so to meld the spices, then add the collard greens and continue cooking for a few more minutes. Stir in the currants and cooking liquid and bring to a simmer; cook, partially covered, until the liquid has reduced and clings to the leaves without puddling. Season to taste with salt and pepper.
3. In the meantime, place the sausages plus water in a large skillet and turn the heat to medium. Cook until the water evaporates and renders the sausage fat into the skillet, then continue cooking as the sausages brown, about 10-12 minutes. Depending on the fat content of the sausages, a little more oil in the pan may be necessary.
4. Cook the cous cous according to package directions and stir in the butter. Serve topped with the collard greens and sausage.

collard greens, merguez sausage, water, olive oil, onion, red pepper, garlic, ground cumin, ground cinnamon, currants, unsalted butter, couscous

Taken from www.seriouseats.com/recipes/2010/05/dinner-tonight-merguez-sausage-with-collards-recipe.html (may not work)