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.
Braised Greens
Ingredients
Directions
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.
Recipe Testers' Tips
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.
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L. Mitchell
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.