Recipe for Success: Susie Sunshine’s Pezzetto Collard Stew

It’s June 22, 2014. It’s hot… And grossly humid here in St. Paul, Minnesota… Sooooo NOT my favorite weather!  You would think I would be craving some cool cucumber gazpacho or something, but no, I am craving Italian comfort food! 

In my quest for a flavor-filled pasta dish, I whipped this up last night.  I don’t want to brag, but I have to be honest and tell you that THIS is AMAZING!  My son Christian declared it so, which, if you know Christian, he doesn’t talk much.  So, for him to say it is great is really saying something!  We even ate it cold for breakfast this morning because we just loved it so much, and it was fantastic.   I hope you enjoy it just as much as we do!

Susie Sunshine’s Pezzetto Collard Stew

Susie Sunshine’s Pezzetto Collard Stew

1 pkg Tofurky Italian Sausages (found in the produce department of most major grocery stores and food co-ops, usually near the  organic produce or tofu area.  If you aren’t a vegan, give it a try!  You can do it!  You will be pleasantly surprised at how delicious it is and how much better it is for you than pork sausage!  In case you are wondering, no I didn’t receive any “kickback” or freebies for saying this.  I just love this stuff!)

2 Tbsp coconut oil or other high-heat oil (do not use olive oil—it isn’t a high-heat oil and it will turn an off-flavor in the heat required to brown the sausage)

1 large onion, diced

5-6 large cloves of fresh garlic, minced

1 bunch of fresh flat-leaf Italian parsley leaves, finely chopped, or ¼ cup dried parsley

1 bay leaf

1 Tbsp Italian Seasoning

1 tsp dried fennel seeds

½ tsp ground dried thyme

1 tsp crushed red pepper flakes (this is a key ingredient—don’t be a pansy and decrease the amount!  Haha!)

1 fresh Serrano pepper, whole, with the stem end cut off, (leave whole for less heat, mince for maximum heat)

½ tsp. (about 40 grinds on my pepper mill) fresh ground pepper

1 Tbsp paprika

4 cups water

¼ cup vegan chicken bouillon powder

¾ cup fresh lemon juice

1-28 oz can chopped tomatoes (do not drain!)

1-14 oz can stewed tomatoes, chopped (do not drain!)

10 fresh collard leaves, center stem removed, chopped into 1” pieces, or ½ lb frozen collard greens

Additional 4 cups water

16 oz medium shell-shaped pasta, or your favorite shaped pasta

Directions to Flavor-Town:

Heat coconut oil in a large stock pot on medium-high heat until hot.  Slice sausage into 1” pieces and sauté in the hot coconut oil until all sides are browned evenly (hint: allow one side to brown all the way before turning to avoid sticking to the bottom of the pan).  Remove and set aside. 

You should still have a little oil left in the bottom of the pan.  If not, you can add another teaspoon or so of oil.  Add onions, brown for about 3 minutes, turn heat down to medium-low, and add minced garlic and sauté for about 2 minutes.  Then add all herbs and spices and Serrano pepper in the list down to the paprika.  Add a couple tablespoons of water if it is too dry to sauté.  Sauté  for about a minute to bring out the oils in the spices, then add the 4 cups of water,  vegan chicken bouillon powder, lemon juice, and both cans of tomatoes with the liquid.  Bring to a boil over medium-high heat.  Cover with a lid, turn down to low heat, and simmer for 30 minutes while you clean and chop the collard greens. 

Add the greens to the pot after the sauce has simmered for at least 30 minutes to develop its flavors.  At this point I remove the Serrano pepper, but you can leave it in if you want the additional heat.  Simmer fresh greens for an additional 15 minutes. If you use frozen greens, simmer the sauce for 45 minutes, add the greens, bring to a boil over medium-high heat , then continue below.

Add an additional 4 cups of water to your collard sauce and turn heat back up to medium-high to bring it to a boil.  Add pasta and stir into sauce so it doesn’t stick together. Cover and cook until al-dente, then move from heat.  Remove the bay leaf.  Add a little more water if necessary and add in the sausage pieces and stir it up.  

Ladle into bowls and serve with a side of your favorite crackers or bread and a side salad.  

Bon appetite, my friends!