Smothered Greens with Andouille Sausage

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Ahhhh….smothered greens: an undeniable Southern classic.  Whether you prefer collards, mustard greens, turnip greens or even kale, this quick and easy side dish is full of flavor and nutrition.  A mess o’ greens sautéed in olive oil with a few hot peppers, and finished off with seared rounds of spicy Andouille sausage.  Spicy and hearty, my Smothered Greens with Andouille Sausage is a great accompaniment to any main course dish.

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Smothered Greens with Andouille Sausage

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 1 Tablespoons extra virgin olive oil
  • 2 hot peppers, thinly sliced
  • 1 lb. greens, ribs removed and cut into bite-sized pieces
  • Salt & pepper
  • 4 oz. Andouille sausage, cut into rounds
  • Pepper Sauce or hot sauce, for serving

Directions:

  1. In a large stock pot, heat the olive oil over medium-high heat. Add in the sliced peppers and sauté for 2 minutes. Add in the greens, season with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté and toss with tongs for 5-7 minutes, or until tender and wilted.
  2. In a separate nonstick sauté pan, sear the sausage rounds over medium-high heat for a couple of minutes, or until they are seared on both sides.
  3. Add the cooked sausage into the greens pot. Serve with pepper sauce or hot sauce.

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