1 bunch collard greens, stems removed and coarsely chopped
½ cup chicken broth
1 tsp balsamic vinegar
pinch red pepper flakes
½ cup parmesan cheese
1/4 cup sliced olives
12 ozs rigatoni or other short pasta shape
salt to taste
Coat a large skillet with oil spray, and heat to medium high. Add the sausage to the pan, cook about 5 minutes, turning occasionally to brown the sausage. Remove the sausage and set aside for later.
Add 1 tablespoon olive oil in the skillet, then stir in onions to sauté. After the onion has cooked for a few minutes, add the peppers.
Sauté the onions and peppers for 5 minutes until softened. Add the garlic, cook for another minute.
Start boiling water for the pasta at this time.
Stir the collard greens into the skillet, doing so in a few batches to allow them a minute to cook down. Add the broth, red pepper flakes and salt to taste.
Cover the skillet, and cook the greens for 10 minutes on medium low.
Cut the chicken sausage into thin slices, then stir into the skillet after the greens have cooked for 10 minutes. Cook another 10 minutes covered. Stir up the sausage and greens, and keep warm on low heat while the pasta finishes cooking.
Start cooking the pasta around the same time you add the sausage to the pan, and cook according to package instructions.
Remove the cover from the skillet, stir, and cook another 5 minutes uncovered. Keep warm while the pasta finishes cooking.
Drain the pasta. Toss with the remaining tbsp olive oil, then stir in the sausage and greens, followed by the cheese. Serve and enjoy with a glass of red wine–preferably from Umbria!