- Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions. Drain, reserving ¾ cup starchy cooking water, and set pasta aside until ready to use.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add sausage, crumbling with the back of a spatula, and cook until browned. Carefully remove cooked sausage from skillet and transfer to a paper towel lined plate.
- Heat remaining olive oil in the same skillet on medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic cloves and cook for a minute. Add broth to the pan, scraping up any browned bits at the bottom to deglaze. Cook until liquid is mostly absorbed.
- Add mustard greens to the skillet along with ¼ cup of water. Stir, cover and cook 6 minutes until greens are tender and wilted. Uncover, add sausage, and continue to cook until most of the water is absorbed.
- Stir in cooked pasta and enough starchy cooking liquid to make a sauce. Serve garnished with grated cheese.
Recipe courtesy of Rachael Hartley, RD, LD, CERTIFIED INTUITIVE EATING COUNSELOR. Read the full blog post here.