Mock Southern Greens

By ashleypiersonchasesdinner • August 29, 2011 • 9 Comments

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Mock Southern Greens — 1 of 2 Photo by Brussels Sprouts for Breakfast

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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_pierson - ashleypiersonchasesdinner

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 Breakfast - Brussels 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

In a skillet over medium heat add olive oil. Brown sausage, then add onions. Cook until onions are just soft, about 5 minutes.
Stir in 1 cup chicken stock. Add the reserve stock if needed in step 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.
Transfer greens with sausage to a serving bowl. Add vinegar over the greens. Toss and serve.

This recipe is a Community Pick!
This recipe was entered in the contest for Your Best Greens

Tags: andouille sauage and greens, best greens, greens

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11 months 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.