Garlicky Greens with Andouille and Onion
From Cook's Country
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 drippings ensured a deeply seasoned dish. The greens needed added moisture to quickly and evenly steam. Adding the washed and dried greens into the pot with a splash of cider vinegar brightened their flavor.
To harness the flavor of the cooking liquid in our Garlicky Greens with Andouille and Onion, we reduced the initial cooking time of the greens. After the greens wilted, we removed the lid, cranked up the heat, and simmered the liquid down to a potent glaze, which took only a few more minutes.
If you can’t find andouille, an equal amount of chorizo or kielbasa may be substituted. Swiss chard, curly-leaf spinach, or even beet greens work well in this recipe.
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