1 bunch collard greens, stems removed, cut in half lengthwise, then sliced crosswise in
½” slice 3 Tbsp. olive oil 1 Tbsp. minced fresh garlic ¼ tsp red pepper flakes (or more to taste) 5-6 hot or mild turkey links 8 oz pasta Salt and pepper to taste Freshly grated Parmesan cheese Bring a large pot of water to boil. Add sausage and cook at low boil for 10 minutes. Let sausage cool and slice. Add sliced collard greens to the same water and boil 5-7 minutes, until tender but still bright green. Remove collards from water, keep water in the pot and bring back to boil. When water boils, add pasta and a small amount of salt and cook 9-10 minutes, until done but still quite al dente. Drain pasta, reserving about one cup of cooking liquid. While pasta cooks, in large skillet, heat 2 Tbsp. olive oil. Add sliced sausage and brown until well browned on both sides. Add remaining Tbsp olive oil, garlic and red pepper and cook 2 minutes, scraping bottom of pan to get browned sausage bits. Add collards and sauté 2 minutes, then add pasta and enough cooking liquid to moisten dish, and cook 2 minutes more. Season with salt and pepper. Serve hot with Parmesan cheese.