2 (12 ounce) bags Cut 'N Clean Greens Beet Greens
1 red pepper, chopped
1 onion, chopped
1 pound low-fat smoked sausage (such as Polska kielbasa)
1/2 teaspoon garlic powder
3 tomatoes, seeded and chopped (or use 1 14 to 15 ounce can diced tomatoes in juice, drained)
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
A couple of squirts Tabasco (can omit)
1/2 cup apricot preserves
1 (20 ounce) can pineapple chunks in own juice, drained (2- 2 1/2 cups pineapple chunks)
Heat a 12-inch nonstick skillet and wilt beet greens, one bag at a time. Sprinkle greens with about 2 tablespoons water if needed during wilting, to keep them from sticking to the pan. Each bag of greens will take only 2-3 minutes to wilt. When done to your liking, transfer greens to a bowl and wilt second bag. Transfer greens to the bowl and wipe skillet out.
Return skillet to the stove. Over medium-high heat, sauté red pepper, onion and sausage for about 5-7 minutes, stirring frequently. During last minute of cooking time, add garlic powder and stir to combine. Then stir in tomatoes and cook for an additional 1 minute. (If using canned tomatoes, you may add them at the end of the recipe with the drained pineapple.)
While sausage mixture is cooking, in a bowl stir together cornstarch, ground ginger, vinegar, soy sauce, Tabasco and preserves. Stir sauce into sausage mixture. Heat to boiling, stir and boil for 30-60 seconds; sauce will thicken. Stir in drained pineapple chunks (and drained canned tomatoes, if using).
Place drained, wilted greens on dinner plates. Top with Sweet and Sour Sausage mixture.
Can be served over steamed rice, with the wilted greens on the side, if you like.
Another good vegetable side dish to accompany this is stir-fried sugar snap peas.
If you are serving children, you might like to omit the Tabasco and offer it at the table for those who wish to add hot sauce.