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
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:
- 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.
- 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.
- Add the cooked sausage into the greens pot. Serve with pepper sauce or hot sauce.
Tagged: Andouille sausage, collard greens, greens, hot peppers, kale, mustard greens, side dish, smothered greens, Southern, turnip greens
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