Ingredients
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1 bunch Collard greens
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1 bunch Swiss chard
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4 Vegan sausagesWe used spicy sausages, but any type will work well
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1 medium-sized Potato
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1 tablespoon Olive oil
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1 teaspoon Garlic paste
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1 pinch each Salt and pepper
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150 ml Soy cream
Directions
In Italian, pasticcio literally translates as “mess”. Pasticcio is indeed any type of dish that looks messy or put together by chance. As a matter of fact, these dishes are typically extremely tasty and comforting. This greens-and-sausage pasticcio is no exception to the rule: it’s so delicious that you’ll ruin for seconds!
This recipe is also a perfect way of using up a lot of leafy greens.
For this recipe, I used collard greens and Swiss shard, but you can use any leafy greens of your choice (spinach, beet leaves, rapini, etc.)
To prepare greens-and-sausage pasticcio, heat the oil in a cocotte with garlic paste. Add your favourite sausages and cook them for a few minutes. Add the greens, season, and cook until they wilt. Add the diced potatoes and cook for a few more minutes. Finally, add the soy cream and put in the oven for 20 minutes.
Take out of the oven and set aside for five minutes to settle before you serve.
Enjoy!
Steps
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1
Done
5 minutes
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Slice and dicePre-heat the oven to 350 degrees. Discard the stalks of the leafy greens, then slice the leaves into strips. Slice the sausages into rounds. Finally, peel and dice the potato into small cubes. |
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2
Done
10 minutes
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CookHeat the olive oil with the garlic paste in a cocotte. Add the sausage slices and cook them for a couple of minutes. Then, add the greens in small batches (add more as they wilt), and the diced potatoes. Season with a little salt and pepper. Finally, add the soy cream. |
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3
Done
20 minutes
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BakeTransfer the cocotte to the oven and bake for 20 minutes. Then, take out of the oven and set aside for 5 minutes to settle. |
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4
Done
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ServeServe your pasticcio hot or warm. Enjoy! |
