This braised greens side or main dish is a one-pot wonder, filled with a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.
Looking for a way to use that glut of winter greens you couldn’t resist at the market? Or that you know you should try to eat more of but have a hard time staring one more salad in the face? Look no further. A small mountain of hearty greens is slowly braised along with sausage and caramelized onions until tender. Trust us when we say you’re going to want to slurp up the braising liquid (colloquially known as “pot liquor”). Bet you never thought you’d catch yourself surreptitiously slurping vegetable cooking water, eh?–Isaac Toups | Jennifer V. Cole
- 2 tablespoons mild olive or vegetable oil
- 1/2 pound andouille sausage* sliced
- 1 small onion finely diced
- 3 pounds assorted sturdy greens such as kale, purple mustard greens, mustard greens, curly mustard greens, and collards, stems removed, leaves coarsely chopped or torn
- 2 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- In a 3-gallon (11-l) pot set over medium heat, warm the oil. Add the andouille and onion and cook, stirring occasionally, until the fat is rendered from the sausage and it’s nicely browned, about 15 minutes.
- Pack the greens into the pot. If they don’t all fit, no worries, you can continue adding them as they begin to cook down. Add the water, sugar, and salt and bring to a boil. Cover, reduce the heat to low, and simmer until the greens are tender, about 30 minutes. Taste and, if desired, add more salt.
- Serve the greens in a bowl along with the braising liquid.
*What can I substitute for andouille?Originating in France, andouille sausages are now a popular spiced sausage used in a variety of Cajun and Creole-style dishes. It has a texture that's unlike traditional sausage but you can make some a substitution to get close to the flavor profile. Spanish chorizo and Italian nduja both have similar spicy and smoky flavors that are pretty close to andouille. Kielbasa and bratwurst can be used if you want your braised greens with less heat.
Recipe Testers' Reviews
If you think you don't like collards and their cousins, this braised greens recipe may make you think again! This is a simple and easy introduction to bitter braised greens. In this case, it's all about the porky component—choose a full-flavored sausage and be sure to brown it well to render out the delicious fat and spices before adding the veggies.
I used half collards and a mix of turnip greens and kale to make up the balance of the greens. It looks like too much volume, but as soon as the leaves hit the hot pan, they shrink considerably. The sharpness of the greens make a perfect foil for rich meats (pork, ham, etc.) but are equally wonderful with grits and sausage as part of a southern breakfast or tossed with orecchiette for a quick pasta supper. Be sure to pass the hot sauce at the table!
I used less water (generous 1 cup) as the greens were still wet from being washed and they were very plump and fresh.
These were a very tasty and a nice change from my usual collards recipe flavored with bacon, cider vinegar, and hot pepper flakes.
This braised greens with andouille sausage recipe made a warm, down-to-earth, hearty dinner. All I added to the table was crusty bread for sopping up the delicious spicy broth. I loved that I had caramelized bits of the sausage and onion to rely on for an additional layer of flavor and that I didn’t need to reach for stock on a busy night.
I used curly kale, Lacinato kale (Tuscan kale), collard greens, and Swiss chard, taking advantage of a beautiful seasonal bounty. My kitchen counter looked like an autumn farmers market had exploded in my kitchen—it took a lot of leaves for the scale to hit the 3-pound mark! Luckily it all fit in my 8-quart pot.
Although the sugar nicely rounded the saltiness when I made this, if you think your andouille is extra salty, taste the broth before adding kosher salt.
Originally published December 21, 2018