Greens and Andouille (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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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