Mock Southern Greens

By • August 29, 2011 • 9 Comments

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Author Notes: I mention my southern grandma a lot. She was the biggest influence to my cooking today, besides my mom. I call these mock greens because I use andouille sausage instead of the ham hock that my grandma used. The sausage lends the smoky flavor I am used to. I also added a few 'new' spices to the dish to give added layers of heat and sweet. - ashley_samuel_piersonashleypiersonchasesdinner

Food52 Review: Being a big fan of southern greens, I loved this dish. Traditional southern greens typically call for a ham hock to fill the greens with that wonderful smoke, but you remove the hock at the end. With this version, you get the wonderful smoky flavor and get to eat the meat in the end. Win-win! The cinnamon scared me a bit; when I added it all I could smell was sweet cinnamon. But when you add the vinegar and the smoky paprika starts to weave its way through the dish, the cinnamon becomes a nice undertone that adds more depth to the dish. I used kale and Swiss chard and they were properly wilted after about 23 minutes, so I didn't let them go the whole 30 minutes the recipe calls for. I served the greens over smoky, roasted poblano brown rice. Yum! - Brussels Sprouts for BreakfastBrussels Sprouts for Breakfast

Serves 4 to 6

  • 2 1/2 pounds greens; mixture such as mustard, asian, and beet
  • 3 tablespoons olive oil
  • 1 pound andouille sausage, fresh and sliced
  • 1 small onion
  • 1 1/2 cup chicken stock- reserve 1/2 cup for later
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • salt and pepper
  • 3 tablespoons red wine vinegar
  1. In a skillet over medium heat add olive oil. Brown sausage, then add onions. Cook until onions are just soft, about 5 minutes.
  2. Stir in 1 cup chicken stock. Add the reserve stock if needed in step 3.
  3. Add greens,cinnamon,cayenne pepper, paprika, salt and pepper. Turn down heat to medium low. Add lid to skillet and let greens cook for 30 minutes. Be sure to check liquid making sure greens don't scorch. Add reserve stock if needed.
  4. Transfer greens with sausage to a serving bowl. Add vinegar over the greens. Toss and serve.
Jump to Comments (9)

Tags: andouille sauage and greens, best greens, greens

Comments (9) Questions (0)

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about 2 years ago libslew

Really liked this. The andouille was quite spicy. Might cut down on the cayenne next time o make it just a bit more mild. The cinnamon is a perfect touch. Really mellows it out and adds an interesting note. Thanks for the great recipe.

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about 3 years ago ashleypiersonchasesdinner

Hey Brussels Sprouts for Breakfast! I think that is great, hope your readers enjoy. i need to stop by your blog!

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about 3 years ago ashleypiersonchasesdinner

Thanks sor the feedback Brussels Sprouts for Breakfast! I agree about the ham hock!

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about 3 years ago Brussels Sprouts for Breakfast

I posted your recipe to my blog... hope you don't mind! I'm sure all my readers will love the recipe! http://brusselsforbreak...

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about 3 years ago Brussels Sprouts for Breakfast

Looking forward to testing out your recipe this weekend with lots of fresh ingredients from the farmer's market!!

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about 3 years ago ashleypiersonchasesdinner

Thanks Brussels Sprouts for Breakfast! I would love to hear how it turned out!

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about 3 years ago Brussels Sprouts for Breakfast

I loved it!! So did everyone I served it to. Such a good variation on traditional southern greens. I never want to take the ham hock out at the end!

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about 3 years ago ashleypiersonchasesdinner

Thanks Sdebrango!
I went to the farmer's market Saturday and I bought a mix of greens. Mustard greens are delicious!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Very nice, love all the flavors and the sausage. Would love this with the mustard greens,