Garlicky Greens with Andouille and Onion

To give tender greens like chard, curly-leaf spinach, and beet greens some bayou flavor, we began by adding spicy andouille sausage. For heartiness, onion and garlic were also a must. Cooking the onion, garlic, and greens in the sausage drippings ensured a deeply seasoned dish. The greens needed added moisture to quickly and evenly steam. Adding the washed and dried greens into the pot with a splash of cider vinegar brightened their flavor. To harness the flavor of the cooking liquid in our Garlicky Greens with Andouille and Onion, we reduced the initial cooking time of the greens. After the greens wilted, we removed the lid, cranked up the heat, and simmered the liquid down to a potent glaze, which took only a few more minutes.
Photo by Andrei F.
Adapted from cookscountry.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookscountry.com

Ingredients

  • Serves 4

  • If you can’t find andouille, an equal amount of chorizo or kielbasa may be substituted. Swiss chard, curly-leaf spinach, or even beet greens work well in this recipe.

  • Ingredients

  • 1

    tablespoon vegetable oil

  • 3

    ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons

  • 1/2

    red onion, sliced thin

  • 3

    garlic cloves, minced

  • 2

    pounds tender greens (see note), stemmed (see related step by step) and chopped rough

  • 2

    tablespoons cider vinegar

  • Salt and pepper

Directions

1. BROWN SAUSAGE Heat oil in Dutch oven over medium heat until just smoking. Cook sausage until well browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. 2. COOK GREENS Add greens and vinegar to pot and cook covered, stirring occasionally, until greens are wilted and have released their juices, about 3 minutes. Remove lid and increase heat to high. Cook until liquid evaporates, 2 to 3 minutes. Season with salt and pepper. Serve.

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