Cooked Greens with Andouille Sausage Recipe Video
a midweek supper in 15minutes!
Ingredients
| Andouille sausage link | 1 , sliced | |
| Link andouille sausage | 1 , sliced | |
| Link andouille sausage | 1 , sliced | |
| Cavolo nero/Other kale | 2 Bunch (200 gm) | |
| Escarole head | 2 (Preferably With Pale Yellow Centers) | |
| Link andouille sausage | 1 , sliced | |
| Link andouille sausage | 1 , sliced | |
| Garlic | 2 Clove (10 gm), slivered | |
| Olive oil | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Red wine vinegar | 1 Teaspoon |
Directions
Remove the central rib from each leaf of kale and tear into bite size pieces. Remove any bruised leaves from the escarole, chop into large pieces and discard the core. Wash in a sink of cold water and spin dry in a salad spinner.
Heat a large skillet over high heat, add the olive oil and sausage and toss to brown slightly. Remove the sausage to a small bowl. Add the slivered garlic and the green and toss to wilt, turning often. Add the sausage back to the pan and toss to evenly distribute. Season with salt and pepper. Serve in warm bowls. Allow guests to season greens with a splash of vinegar to their liking.
Enjoy with a Glass of Cakebread Cellars Zinfandel
Heat a large skillet over high heat, add the olive oil and sausage and toss to brown slightly. Remove the sausage to a small bowl. Add the slivered garlic and the green and toss to wilt, turning often. Add the sausage back to the pan and toss to evenly distribute. Season with salt and pepper. Serve in warm bowls. Allow guests to season greens with a splash of vinegar to their liking.
Enjoy with a Glass of Cakebread Cellars Zinfandel
Editors Review
If your looking to eat a mid week mild dinner then this dish will do the justice! A toss of the greens with the sausage, and the dish is a meal by itself! See the video for more!Chef
