GTFE

Sausages with tomato and turnip greens

main courses

• 10 oz sausages
• 14 oz pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 2 cups turnip greens
• 1 garlic clove
• 1 dried chili pepper
• 4 slices of sourdough/homemade bread
• 1 1/2 tablespoons extra-virgin olive oil
• Salt to taste

Wash the turnip greens and tear them into pieces. Boil them for 2-3 minutes in salted boiling water. Drain and keep to one side.
Sweat the garlic with the chili pepper and a few tablespoons of oil in a saucepan, add the sausage skinned and cut into pieces and brown it evenly. Pour in the white wine, let it evaporate and add the peeled tomatoes chopped into pieces and cook for 15 minutes.
Add the turnip greens and continue cooking for 10 minutes.
Adjust salt to taste. Toast the slices of bread and serve with the sausage dish.