Greens and Andouille
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 39
- Sodium
- 690
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
1 pound spicy, bitter greens such as mustard or dandelion greens
Salt
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
Directions
- 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.
- 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.