Skillet Roasted Bratwurst, Collards, and Zucchini

Skillet Roasted Bratwurst, Collards, and Zucchini (Serves 1-2)

I like collard greens, but have not cooked them very often because I assumed they required either pressure-cooking or a long, slow soak in a braising liquid to become edible. However, I was in a mood for experimenting recently and bought some to roast in a skillet with bratwurst and zucchini. It worked! Now these were fine, organic collards, but they were downright good after roasting for 30 minutes in a 400-degree oven in the company of the bratwurst. All I did was wash them, cut them from the stem, and cut them into bite-size pieces before roasting them. Doing something to make them a little more tender would be nice, but this simple approach worked. I will definitely add collards to a skillet-roasted meal again.

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 bratwurst sausages
1 big bunch of fresh collards
1 zucchini squash
Coconut oil
Red chili powder
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Cut zucchini into bite-size pieces and pile in a bowl. Cut collard leaves from stems. cut collards further into bite-size pieces, and pile everything in the bowl. Season with a dusting of salt, garlic powder, and a little red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Add bratwurst to hot skillet and let brown on one side 3 minutes and then the opposite side 3 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add all vegetables to the skillet and arrange around the sausages. Return lid to skillet. Once the second side has had 3 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they taste good, but I am a big eater.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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