Pasta with Greens, Veggie Sausage, White beans, and Chiles

I love Turtle Foods! They make some of my favorite products like Oven roasted Sliced Tofurkey for sandwiches, and Tofurky Sausages.

1 package Tofurky Italian sausage
3-4cloves garlic
3-6 Tablespoons good quality olive oil (optional 1/2 cup veggie broth)
juice of 1/2 lemon
1 can of white beans
Salt, pepper, and dried chilis flakes3-4 cups mixed greens chopped into ribbons- Swiss chard, collard greens, beet greens or kale of a combo of all
(I love spinach but I think it is too delicate for this recipe. Plus, I love to use up all these amazing greens that are available this time of year.)

This is one of what my friend Jefferson calls my hearty recipes. Well actually he says “hotty” because is is from Woostah. I am not a salad and sprouts kind of girl. I like comfort food. This recipe is super yummy and won’t leave you hungry.

Sautee a package of Tofurky sausages cut up into bite sized pieces. I always start out with a whole package in the pan and then half of it is stolen by my kids and husband. Fry it up until crispy in a heavy cast iron skillet over medium heat with a couple tablespoons of olive oil. When the sausage is browning throw in 3-4 cloves of chopped garlic, and 3-4 cups chopped greens. I like to use baby chard but you could also use beet greens, kale or collard. Just make sure they are washed well, and de- stem them if they are not baby. Add some salt to get the liquid to start releasing from the greens. Stir occasionally. When the greens are pretty soft but still bright, throw in a can of white beans, drained, more salt and pepper, and lemon juice and dried chilis to taste.  I am an olive oil freak so I often add more olive oil as I cook but you use your own olive oil judgement. Serve tossed with some funky shaped pasta that will hold this chunky sauce. I like those curly ones. I think they are called fusilli.


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