Garlicky Greens with Andouille and Onion

Name: Garlicky Greens with Andouille and Onion
Yield: Serves 4
Ingredients: 1 tablespoon, vegetable oil; 3 ounces, andouille sausage, halved lengthwise and cut into 1/4-inch half-moons; 1/2 , red onion, sliced thin; 3 , garlic cloves, minced; 2 pounds, tender greens (see note), stemmed (see related step by step) and chopped rough; 2 tablespoons, cider vinegar; , Salt and pepper

3 comments

Appears in Cook's Country February/March 2009

Tender greens can't take tough treatment, but we wondered if they could handle forceful flavors. Cooking the aromatics, and then the greens, in sausage drippings ensures a deeply seasoned dish.

SERVES4

TIME30 minutes

Garlicky Greens with Andouille and Onion

WHY THIS RECIPE WORKS

To give tender greens like chard, curly-leaf spinach, and beet greens some bayou flavor, we began by adding spicy andouille sausage. For heartiness, onion and garlic were also a must. Cooking the onion, garlic, and greens in the sausage dri...

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