Braised Greens
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 16g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1551mg | Fiber: 7g | Sugar: 7g