Spring Greens with Field Roast Sausage

Last night was the fifth annual "Eat Local Now" Dinner, put on by Sustainable Ballard, along with BALLE (Business Alliance for Local Living Economies.) The event paired local chefs with local food producers to create a truly memorable meal.

I contributed this dish of spring greens with a locally produced vegan sausage product called Field Roast. I cooked it with veggies from Nash's Organic Farm.

Here's the recipe, scaled down to serve 4:

1 tablespoon olive oil

3 leeks, cut lengthwise, cleaned and chopped

1/2 teaspoon salt

1 lb. Italian style Field Roast Sausage, sliced

8 cups chopped spring greens

1/4 cup water

1 tablespoon vegan Worchestershire sauce

1. Heat the olive oil in a large saucepan. Add the leeks and salt, and cook for a few minutes, then add the Field Roast Sausage and cook for a few minutes longer, until it starts to brown.

2. Add the greens, a few handfuls at a time, adding more and mixing them together as they cook down. Drizzle in the water a little at a time as you cook the greens.

3. When all the greens are soft, add the Worchestershire, cook a minute longer, and serve.