Braising Greens Tacos With Spicy Chicken Sausage

1. Tortillas
2. 12 (6-inch) Green Chile Flour Tortillas
3. Sausage
4. 3 Habanero Green Chile Chicken Sausages (about 3/4 to 1 pound)
5. Vegetables
6. 2 tablespoon extra virgin olive oil
7. 1 large red bell pepper — cored, seeded and thinly sliced
8. 1 large red onion — thinly sliced
9. 1 cup fresh or frozen corn kernels
10. Sea salt to taste
11. Freshly ground black pepper to taste
12. Braising Greens
13. 2 tablespoon extra virgin olive oil
14. 5 teaspoon minced garlic
15. 12 ounce mixed braising greens (baby collard greens — kale, spinach,
16. tatsoi,
17. mizuma — chard, etc.), washed and cut into half-inch slices
18. 1 teaspoon crushed red pepper flakes
19. Sea salt to taste
20. Freshly ground black pepper to taste
21. 1 cup crumbled queso fresco (You can substitute feta or goat cheese.)

Warm the tortillas. The Sausage Remove casing from sausages. In a large, heavy skillet, brown sausage meat over medium heat, crumbling meat with a fork. With a slotted spoon, remove sausage to a bowl, cover with aluminum foil to keep warm, and set aside.

The Veggies In the same skillet as the sausage, place olive oil and increase heat to medium-high. With a large spoon, scrape bottom of skillet to loosen any brown bits. Add red bell pepper, red onion and corn, and saute until golden, but slightly crunchy, about 4 to 5 minutes.

The Braising greens In another large, heavy skillet, place olive oil and garlic over medium-high heat. Add braising greens and red pepper flakes and saute until greens are wilted and tender. Season with salt and pepper to taste.

To serve Remove tortillas from aluminum foil. Layer each tortilla to taste with braising greens, veggies, browned chicken sausage and queso fresco. Top with your favorite salsa and serve. Recipe Notes