Bratwurst, Greens, and Penne

The open kitchen at City House

The pulled pork/mustard greens/pasta combo at City House got my noggin’ going when it came to the brats in the fridge left over from Memorial Day. I know I’m not alone in my fear of greens, having experienced a bitter and smelly version served up in the cafeteria all through gradeschool. Yech!

I can’t believe my husband and I actually agreed that this would be a good idea, but it sure was. The greens were an excellent backdrop for the spicy wurst, and the tomato and onion added a hint of sweetness. Here’s what I did.

6 ounces mustard greens, washed and chopped
1 tbsp olive oil
1 ½ cooked bratwurst, diced
1 small onion, diced
2 tbsp tomato paste
¼ c water or white wine
Dash of red pepper flakes
¼ lb whole wheat penne pasta
1/3 c grated parmesan cheese

Boil greens in a large pot of salted water for 2 minutes. Using a spider or mesh sieve, remove greens to bowl. Add pasta to boiling water and cook for 8 minutes.

While pasta is boiling, sauté onion and bratwurst in olive oil until onion is soft. Add tomato paste; cook until caramelized. Add water and simmer 1-2 minutes, until most is evaporated. Add red pepper flakes to taste. Toss with pasta and cheese.