It's late, so just a quick note on this recipe. If you don't care for lamb, I recommend that you use another type of sausage, as merguez (or at least the merguez that I had) has a rather strong taste... of lamb. I think that next time I might try it with a chicken and garlic sausage that they had at the wursthaus where I got the merguez. Other than that, it's a solid recipe for an ingredient (collard greens) that initially had me staring blankly at it. I bet pine nuts would do well in this dish, too. Original recipe here.
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Monday, May 26, 2008
Quick Collard Greens with Merguez Sausage and Couscous
Serves 4 to 6 as a main dish
2 pounds collard greens, stemmed
1 1/2 pounds merguez sausage links
1/2 cup water
2 tablespoons olive oil
1 cup chopped shallot
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup raisins or currants
10 ounces plain couscous, cooked according to package directions (I do mine in chicken broth)
Bring a large pot of salted water to boil; add greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.
Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.
Meanwhile, heat oil in another heavy large skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add crushed red pepper, garlic, and spices and stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in raisins. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.
Divide couscous among plates; top with greens and sausages.