Ingredients: 6 (turkey) andouille sausages, cutting into coins 8 oz crimini mushrooms, chopped iii Hungarian hot wax peppers*, diced 1 Vidalia onion, diced iii small-scale pattypan squash, chopped ii small-scale bunches collards ( 12 stalks, well-nigh 4 unloosen cups chopped), ribs removed equally good equally coarsely chopped 10 oz hot, cooked brusk pasta salt freshly argue nighttime pepper Directions: Saute the sausage inwards a small-scale amount of unsmooth crude inwards a large pan until browned on both sides inwards a large, high-walled skillet. Remove to a bowl equally good equally seat aside. Add the mushrooms, peppers, onion, squeeze equally good equally collards to the pan equally good equally saute 1 minute. Cover for ii minutes or until the collards initiative of all to plough bright green. Remove lid equally good equally saute until the vegetables are all tender, 10-15 minutes. Toss alongside hot pasta, serve immediately. *I intend cubanelles would bus...