Spice up family meals with this Louisiana favorite made with Johnsonville® Andouille Rope Sausage and nutrient-packed collard greens served over rice.
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into half-moon slices
pounds leafy greens, mustards, collards, or turnip
cup chopped onions
cloves garlic, minced
tablespoons white sugar
teaspoon black pepper
Hot sauce, to taste
cup white vinegar
cups chicken stock
Salt and pepper, to taste
Cooked rice, for serving
To clean greens, remove thick stems and rinse thoroughly to remove dirt. Tear into small strips by hand. Set aside.
In a large stock pot, cook and stir sausage over medium-high heat until browned, about 4 minutes.
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.
Add vinegar and simmer until mixture reduces; about 5 minutes.
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.
Serve over rice.