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Greens
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| Ingredients | |
| 1 pound | spicy, bitter greens such as mustard or dandelion greens |
| Salt | |
| 2 tablespoons | extra-virgin olive oil |
| 3/4 to 1 pound | andouille sausage, chopped or crumbled, parcooked or fresh |
| 1 medium | onion |
| 1/2 cup | chicken stock |
| 2 tablespoons | cider or wine vinegar |
| Sprinkle | sugar |
| Salt | |
| freshly ground black pepper | |
| Nutmeg, freshly grated | |
Directions
Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.
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