I whipped this up because I love mustard greens. I know I didn’t always feel this way. But I think kale and spinach are just too plain jane sometimes. Sometimes you just need a good one pot meal that’s light on the meat.
1 sausage link, removed from casing
1 bunch mustard greens, roughly chopped
4 oz dry spatzle
3 cloves garlic, sliced
1 tbsp olive oil
freshly ground black pepper
freshly shaved parmasen cheese
Start the water on high you remove the sausage from the casing and prep the veggies. Heat the olive oil in a deep side skillet or dutch oven over medium heat. When the spatzle goes into the boiling water, start to brown the sausage. When the sausage is browned, add in the garlic and cook one minute until it starts to smell very yummy and garlicky. Fold in mustard greens and using a slotted spoon, remove cooked spatzle to dutch oven. Stir all together until mustard greens are wilted, serve immediately and top with freshly grated black pepper and freshly grated parmesan cheese.