Skillet Dinners: Spicy Sausage, Mustard Greens and Cauliflower

sausage greens tastefood

~ a farmers’ market bounty in a skillet ~

Last week I came home from the farmers’ market with an armful of mustard. I shop with my eyes and couldn’t resist the bunches of mizuna mustard leaves – frizzy purple, spiky red, scalloped green – not to mention their sunny flowers strung together in tidy bouquets. Since then, they’ve made themselves at home in my fridge, while I’ve reached for pinches and handfuls at each meal, tossing in salads, sprinkling as garnish. Yesterday was our last hurrah. I up-ended the remaining mustard into this quick one-dish skillet dinner, along with my other market acquisitions: spicy Italian sausages, violet-tinged baby cauliflower, orange cherry tomatoes and a few handfuls of curly kale for good measure.

Spicy Sausage, Mustard Greens and Cauliflower in a Skillet
Serves 4

Extra-virgin olive oil, divided
12 ounces Italian sausages, sliced 1/2-inch thick
2 cups cauliflower florets, any color works
Salt
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
2 generous bunches mustard greens and/or kale, tough stems removed
1 cup cherry tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage in one layer and cook until golden brown on both sides, turning once. With a slotted spoon transfer to a plate lined with a paper towel. If the skillet is dry, add 1 more tablespoon oil. Add the cauliflower and a sprinkle of salt; sauté until crisp tender, about 2 minutes. Add 1 tablespoon oil, garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Add the greens, 1/2 teaspoon salt, cumin, paprika and black pepper. Saute until the greens are tender and bright in color, about 2 minutes. Add the tomatoes and sausage. Cover partially, reduce heat to medium-low and cook until heated through, about 5 minutes. Taste for seasoning. Serve warm with couscous or farro.

If you like this, you might enjoy these recipes with fresh mustard:
Balsamic Glazed Chickpeas and Mustard Greens from Fat Free Vegan Kitchen
Pickled Mustard Greens from Hunter Angler Gardner Cook
Mustard Greens, Tofu and Chicken Soup from Viet World Kitchen
Grilled Shrimp and Mustard Green Salad from White on Rice Couple

7 responses to “Skillet Dinners: Spicy Sausage, Mustard Greens and Cauliflower

  1. I love..love mustard greens! This is a fantastic recipe and I am going to make it. Thank you.

  2. I love bitter greens and spicy sausage. Now I’m in the mood for broccoli rabe and Italian sausage.

  3. Now I don’t think we have mustard greens up here in my region, but you’d think we do because we grow mustard?? Or are they completely different plants? Anyway, I’d make this dish with or without the greens, it’s so pretty and healthy!!xx

  4. We eat a lot of mustard greens in India and I m so glad that I found a new way to eat it. Looks yummy!

  5. I only cooked mustard greens once, and I think I butchered them really bad ;-)

    I never bought it again, which is a little sad, I should try your recipe to learn how to properly enjoy them

  6. You really make it seem really easy together with your presentation however I to find this topic to be really something which I believe I’d never understand. It seems too complex and extremely huge for me. I am taking a look ahead to your next put up, I will try to get the hang of it!|

  7. Talk about the rainbow on a plate (or in the skillet)! I don’t cook with cauliflower enough, what’s wrong with me? Beauty!

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