Monday, January 9, 2012

Quick and easy breakfast? Don't mind if I do!

I made a huge crockpot of Hoppin' John for my ungrateful coworkers last week, and realized last night that I had a good amount of collards left over. I hate that I always buy more greens than I need and avoid using them due to the mistaken belief that it's too much work. In fact. washing, rolling, and shredding with a knife before quickly sautéing is a lot quicker than waiting for water to boil (and then waiting for said water to cook pasta).

That said, I made a very quick and easy plate of sausage (Gimme Lean; also leftovers) and sautéed greens with mushrooms and cayenne for breakfast. I ended up making a sandwich out of it with those Bagel Thins. Quick, packed with protein, iron, and calcium for a Monday, and delicious.

sausagecollards 001

Easy as Hell Sausages and Greens
Serves 1 or 2

1 tsp olive oil
5 or 6 crimini mushrooms, chopped
1 clove garlic, minced
1/4 package of Gimme Lean sausage
dash smoked salt
dash cayenne pepper or hot sauce (Frank's Red Hot; and I sure do put that shit on everything)
3 large collard leaves (cut away the tough stem), rolled and sliced into shreds
juice of 1/2 lemon

Cook the mushrooms, garlic, and sausage in oil. Stir and scrape often. When browned, add greens and a little water. Cook until wilted. Add lemon juice and stir around until evaporated. Serve with toast, rice, or quinoa.

Hey, I said I was going to post more. These aren't all going to be big productions.


GiGi said...

Ungrateful co-workers Bah humbug! Means more for you and no prosperity for them. This looks great. I just made some hoppin john myself but different, but of course vegan.

kaylyn said...

This looks amazing!!!