Name: Quick Collard Greens with Merguez Sausage and Couscous
Yield: Makes 4 to 6 servings
Ingredients: 2 pounds collard greens, stemmed; 1 1/2 pounds merguez sausage links; 1/2 cup water; 2 tablespoons olive oil; 1 cup chopped onion; 1/4 teaspoon dried crushed red pepper; 1 garlic clove, minced; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/2 cup dried currants; 1/4 cup chopped fresh cilantro; 2 tablespoons unsalted butter; 10 ounces plain couscous, cooked according to package directions

A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish.

Market tip:

Merguez sausage is a spicy North African-style blend of lamb and beef. Different-size links are available at some specialty foods stores and from Surfas (310-559-4770; surfasonline.com).

Recipe notes

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