I mean, we eat leftovers all. the. flippin'. time. On average 3 times a week.
My golden rule: cook once, eat twice.
And make someone else do the dishes.
(Dishes aren't my thang either.)
When I say leftovers aren't my thing, I'm talkin' about those fancy, repurposed leftovers.
I'm not crafty. Crafty makes me curse and carry on.
Come supper time, I'm usually dead tired
(also makes me curse and carry on).
Our leftovers are almost always a clone of a previous meal
('cause I'm sciency like that).
But I started to accumulate bits and pieces of stuff in my freezer and fridge. Italian sausage because I only needed two links for a recipe (really...why only two?). A half box of puff pastry because another recipe required only 1 sheet. (Can I tell you how much I looove puff pastry? A lot. Way lot.)
My dad gave me a vacuum sealed bag of collard greens from his garden. The bag was small and hung around the freezer because it required the collards to be part of something bigger than themselves.
So I took all of this leftover stuff and did something I don't normally do...transformation.
Cue butterflies busting out of cocoons.
I rarely post anything I make with leftovers since my leftovers are most likely not yours.
But we liked these Puff Pizzas w/ Collard Greens so much that I purposefully made them again. (And again.)
I reworked my scribbled notes into a recipe that uses full amounts of ingredients (meaning no--or very little--leftover bits and pieces required or remaining).
The "pizza" can be made with any kind of greens or fresh spinach, depending on what you have/like. It can be made with whatever sausage you have/like. Or, leave out the meat completely and increase the mushrooms and greens.
The topping is good, so make sure to press a big bed for it in your puff pastry. Don't want to miss out.
We like this for supper with a salad, but the sheets of pastry can be cut smaller
if appetizers are your thang...
...do watcha wanna do.
Puff Pizza w/ Collard Greens (or Spinach)
1 package (17.3 oz) of puff pastry (2 sheets), each sheet cut into 4 pieces
2 Tbsp olive oil
8 oz baby bella mushrooms, sliced
1/4 tsp dried thyme
salt & pepper to taste
1 package (19 oz) Italian sausage (I use hot), removed from casings
1 small bell pepper, chopped
1 tsp EACH garlic powder, onion powder, dried basil, dried oregano
1/ tsp crushed red pepper flakes
1 can petite diced tomatoes, drained
1 1/2 cups greens or spinach
optional: 4 Tbsp grated Parmesan cheese
Thaw puff pastry according to package directions.
Preheat oven to 375 F.
Add olive oil to a large, deep skillet over high heat. Add the sliced mushrooms and sear so that the mushrooms are well browned and no longer give off much liquid. Season with thyme, salt, and pepper. Move the mushrooms to the sides of the pan and lower to medium. Add the sausage (removed from casing) and the bell pepper to the skillet. Brown until the sausage is cooked through. Season with garlic powder, onion powder, dried basil, dried oregano, and crushed red pepper.
Stir in the diced tomatoes and lower to a simmer. Simmer for about 12-14 minutes.
While the topping simmers, bake the puff pastry at 375 F for 12-14 minutes. Remove from oven and press each slightly with a the back of a spoon to create a "well" for the topping. Set aside while you finish the topping.
Stir the greens or spinach into the sausage mixture. Cook for a few minutes until wilted. Top each square of puff pastry evenly with mixture. Optional: sprinkle 1/2 Tbsp Parmesan cheese over each puff pizza.
Note: I cook the entire amount of sausage mixture at one time, but save half of it for another night. I make 4 squares of puff pastry one night (1 sheet), and use the second sheet (4 more squares) another night.