Greens with Potatoes & Sausage

Confession—This is how I eat most vegetables: I partially steam them and toss ‘em in a container in the fridge, and then, when it’s time to eat, I throw the cooked vegetables in a pan with hot fat, garlic, and salt. Imagine my delight when I learned there’s an Italian term for that kind of cooking! Ripassare. Literally, re-passing. The result? Greens that are slinky, not mushy, and a nutritious bed for spicy sausage and tender potatoes.