Mock Southern Greens

August 29, 2011
4 Ratings
  • Serves 4 to 6
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 —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

What You'll Need
  • 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 cups 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.
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  • libslew
  • ashleychasesdinner
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

8 Reviews

libslew June 22, 2012
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.
ashleychasesdinner September 16, 2011
Hey Brussels Sprouts for Breakfast! I think that is great, hope your readers enjoy. i need to stop by your blog!
ashleychasesdinner September 14, 2011
Thanks sor the feedback Brussels Sprouts for Breakfast! I agree about the ham hock!
Brussels S. September 16, 2011
I posted your recipe to my blog... hope you don't mind! I'm sure all my readers will love the recipe!
Brussels S. September 9, 2011
Looking forward to testing out your recipe this weekend with lots of fresh ingredients from the farmer's market!!
ashleychasesdinner September 12, 2011
Thanks Brussels Sprouts for Breakfast! I would love to hear how it turned out!
Brussels S. September 14, 2011
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!
ashleychasesdinner August 29, 2011
Thanks Sdebrango!
I went to the farmer's market Saturday and I bought a mix of greens. Mustard greens are delicious!