Braised Greens
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INGREDIENTS 2 tablespoons olive oil
1/4 pound hot Andouille sausage, removed from casings and crumbled
1 cup sliced yellow onion
1 tablespoon minced garlic
1 pound collard, mustard or beet green leaves, or a combination
2 cups chicken stock
1/2 teaspoon salt
Red pepper flakes, to taste, optionalHeat a large 12-inch sauté pan over medium-high heat. Add the olive oil to the pan, and once hot, place the sausage in the pan and cook, stirring occasionally, until sausage is well-browned and most of the fat has rendered from it, about 4 to 5 minutes.
Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds.
Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil.
Cover the pan and reduce the heat to medium-low. Cook until the greens are tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste, add red pepper flakes, if using, and reseason the greens if necessary.
Makes 4 servings