Ingredients

• 1 pound mustard greens, or kale (about 12 cups packed), trimmed, washed and coarsely chopped
• 1 pound new potatoes, scrubbed and cut into 3/4-inch chunks
• 1/2 pound hot or sweet Italian sausage, casing removed
• 2 teaspoons fennel seeds
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon red-wine vinegar
• 1 small clov garlic, minced
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Bring 2 cups lightly salted water to a boil in a large wide pan. Add mustard greens (or kale), cover and cook over medium heat for 5 minutes. Stir in potatoes; add about 1/2 cup water, if needed. Cover and cook until the potatoes and greens are tender, 5 to 10 minutes longer. Drain and place in a large bowl.

Step 2

Meanwhile, cook sausage with fennel seeds in a small skillet over medium heat, turning from time to time, until cooked through, 10 to 12 minutes. (The seeds will adhere to the sausage.) Drain. Cut sausage into 1/2-inch-thick slices; add to the potato mixture.

Step 3

Whisk oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the sausage-potato mixture and toss to blend. Serve immediately.