- Serves 4 to 6
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 —ashleychasesdinner
Test Kitchen Notes
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
2 1/2 pounds
greens; mixture such as mustard, asian, and beet
andouille sausage, fresh and sliced
1 1/2 cups
chicken stock- reserve 1/2 cup for later
salt and pepper
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.