Greens and Andouille

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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