|Nutritional Guidelines (per serving)|
The spicy Cajun-style sausage gives these hearty greens a kick, but nothing that a cooling side of slaw and freshly baked cornbread can't offset. Andouille is a coarsely ground, hardwood-smoked pork sausage seasoned with cayenne, red pepper, paprika, garlic, and thyme.
French in origin, andouille sausage is most closely associated with Louisiana, where it has a starring role in gumbo, jambalaya and red beans and rice. If you're spice-averse, you can make this recipe with a mild sausage and omit the Cajun seasoning.
- 1 bunch mustard greens
- 1 bunch kale
- 1 to 2 tablespoons olive oil
- 1 medium onion (chopped)
- 12 to 16 ounces andouille or Cajun-style sausage (sliced)
- 1 teaspoon Cajun seasoning blend
- 1/4 teaspoon ground black pepper
- 1/2 cup broth (chicken or vegetable) or water
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 12 to 18 cherry tomatoes (sliced or halved) or 2 medium tomatoes (diced)
- Kosher salt, to taste
Wash greens well in two to three changes of water and cut out the thick stems. Slice into 1-inch wide strips.
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add the onion and sausage and cook, stirring until lightly browned. Add the Cajun seasoning, pepper, and broth or water, followed by the greens and garlic. Bring to a simmer.
Lower the heat, cover and simmer for 25 minutes, stirring occasionally until greens become tender.
Stir in the lemon juice and tomatoes; taste and add salt, as needed. Continue cooking for another 5 minutes.