Tuesday, February 12, 2013

Andouille Sausage and Greens

When I stopped by the Local Butcher in Berkeley to pick up my most recent Siren SeaSA seafood drop, the Andouille sausage that I noticed sitting in the counter got me thinking for another dinner, especially with Mardi Gras just around the corner. I found the base for this recipe in a Southern cooking site that looked like it would be a good fit for a weeknight meal.

Mix of mustard greens and kale

Pounded garlic

Sautéing the diced onion

Adding the sliced sausage

Starting to add the greens to the mix

Just after first adding the greens

Ingredients:
1 bunch kale
1 bunch mustard greens
2 tablespoons grapeseed (or other vegetable) oil
1 onion, diced
4 Andouille sausage
3 cloves garlic - minced, crushed, or pounded in a mortar
2 teaspoons Cajun seasoning (recipe for the one I used follows)
1 - 1 1/2 cups chicken or vegetable broth
Juice of 1 lemon

Cajun Seasoning:
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon hot pimentón
1 teaspoon salt
2 teaspoons black pepper
Combine well in a bowl and store leftover in a small bottle for later use.

Directions:
I needed to parboil the sausage for a few minutes in simmering water to pre-cook it and in order to be able to slice it. You may or may not have to do this.
Slice the sausage into 2-inch pieces and set aside.
Pull open each bunch of greens and wash well. Slice the leaves off of the stems and discard the stems (or save them to make something delicious with those too). Tear or chop the leaves into smaller pieces.
In a Dutch oven over medium heat, add the grapeseed oil. When hot, add the onion to cook for a couple of minutes then add the sliced sausages. Cook, stirring occasionally, until the sausages have browned. Add the garlic and the Cajun seasoning and stir to combine. Add the greens and mix as well, then the broth. Bring to a simmer then cover to cook for about 25-30 minutes until the greens are quite soft, stirring occasionally. Add the lemon juice towards the end and stir to combine.