Smothered Greens
Smothered Greens
Spice up family meals with this Louisiana favorite made with Johnsonville® Andouille Rope Sausage and nutrient-packed collard greens served over rice.
Ingredients
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1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into half-moon slices
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2-1/2
pounds leafy greens, mustards, collards, or turnip
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1/4
cup chopped onions
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3
cloves garlic, minced
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2
teaspoons salt
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2
tablespoons white sugar
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1
teaspoon black pepper
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Hot sauce, to taste
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1/3
cup white vinegar
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4
cups chicken stock
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Salt and pepper, to taste
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Cooked rice, for serving
REVIEWS
Directions
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To clean greens, remove thick stems and rinse thoroughly to remove dirt. Tear into small strips by hand. Set aside.
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In a large stock pot, cook and stir sausage over medium-high heat until browned, about 4 minutes.
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Add onion, cook and stir until tender; about 3 minutes. Add the garlic, salt, sugar, pepper and hot sauce; combine to cook until garlic aroma is obvious for about 2 minutes.
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Add vinegar and simmer until mixture reduces; about 5 minutes.
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Add greens and stock; bring to a boil for 1 minute. Reduce the heat and simmer, uncovered for 25 minutes until greens are tender and juicy. If juices cook out too quickly, add a bit of water.
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Serve over rice.