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Cooked Greens With Andouille Sausage

Cakebread.Cellars's picture
a midweek supper in 15minutes!
Ingredients
  Andouille sausage link 1 , sliced
  Link andouille sausage 1 , sliced
  Cavolo nero/Other kale 2 Bunch (200 gm)
  Escarole head 2 (Preferably With Pale Yellow Centers)
  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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6
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!

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