Mock Southern Greens

By YogiRenee

Ingredients

• 2 1/2 pounds greens; mixture such as mustard, asian, and beet
• 3 tablespoons olive oil
• 1 pound andouille sausage, fresh and sliced
• 1 small onion
• 1 1/2 cup chicken stock- reserve 1/2 cup for later
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• salt and pepper
• 3 tablespoons red wine vinegar

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

In a skillet over medium heat add olive oil. Brown sausage, then add onions. Cook until onions are just soft, about 5 minutes.

Stir in 1 cup chicken stock. Add the reserve stock if needed in step 3.

Add greens,cinnamon,cayenne pepper, paprika, salt and pepper. Turn down heat to medium low. Add lid to skillet and let greens cook for 30 minutes. Be sure to check liquid making sure greens don't scorch. Add reserve stock if needed.

Transfer greens with sausage to a serving bowl. Add vinegar over the greens. Toss and serve.