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Greens and Andouille

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound spicy, bitter greens such as mustard or dandelion greens


2 tablespoons extra-virgin olive oil

3/4 to 1 pound andouille sausage, chopped or crumbled, parcooked or fresh

1 medium onion

1/2 cup chicken stock

2 tablespoons cider or wine vinegar

Sprinkle sugar

Salt and freshly ground black pepper

Nutmeg, freshly grated


  1. Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
  2. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.
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